Ingredients Jump to Instructions ↓

  1. Karen Mintzias 1 Leg of lamb; boned, cubed*

  2. 5 Baby lamb sweetbreads, opt.*

  3. 4 Baby lamb kidneys, opt.

  4. 1/4 c Olive oil

  5. Lemon's juice 1/4 c Wine

  6. 1/4 ts Thyme

  7. 1/4 ts Oregano

  8. 1/4 ts Rosemary

  9. 1 Bay leaf; crushed

  10. 2 Garlic cloves; crushed

  11. Freshly ground black pepper 8 Bay leaves; cut 1/4'd Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least

  12. 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil

  13. 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias


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