Lamb souvlaki
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Lamb souvlaki
  Lamb    Greek  
Last updated 6/12/2012 12:55:56 AM. Recipe ID 17934. Report a problem with this recipe.
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      Title: Lamb souvlaki
 Categories: Greek
      Yield: 8 servings
 
      1    Leg of lamb; boned, cubed*
      5    Baby lamb sweetbreads, opt.*
      4    Baby lamb kidneys,  opt. *
    1/4 c  Olive oil
           Lemon's juice
    1/4 c  Wine
    1/4 ts Thyme
    1/4 ts Oregano
    1/4 ts Rosemary
      1    Bay leaf; crushed
      2    Garlic cloves; crushed
           Freshly ground black pepper
      8    Bay leaves; cut
           Firm tomatoes (opt); 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 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 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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Recipe ID 17934 (Apr 03, 2005)

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