| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Lamb |
8 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 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 |
INSTRUCTIONS
*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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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