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Lamb Souvlaki

Submitted by kezza

YIELD

8 servings

PREP

180 min

COOK

20 min

READY

200 min

Ingredients

1

EACH LEG OF LAMB
boned, cubed* *

5

EACH LAMB SWEETBREADS
opt. *

4

EACH LAMB KIDNEYS
baby, opt. *

¼

CUP OLIVE OIL

1

X LEMON JUICE *

¼

CUP WINE *

¼

TEASPOON THYME *

¼

TEASPOON OREGANO

¼

TEASPOON ROSEMARY LEAVES

1

EACH BAY LEAVES
crushed *

2

EACH GARLIC CLOVES
crushed

1

X BLACK PEPPER
freshly ground *

8

EACH BAY LEAVES
cut *

1

X TOMATOES
firm, opt. *

1

X GREEN BELL PEPPERS
opt., cubed *

1

X SALT *

1

X OREGANO
and lemon quarters *

Directions

*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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 9g (0.3 oz)

Amount per Serving

Calories 62 98% of calories from fat

% Daily Value *

Total Fat 7g 10%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1mg 0%

Total Carbohydrate 0g 0%

Dietary Fiber 0g 0%

Sugars g

Protein 0g

Vitamin A 0% • Vitamin C 1%

Calcium 1% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium