Lamb Souvlaki
Yield
8 servingsPrep
180 minCook
20 minReady
200 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
boned, cubed* |
*
|
| 5 | each |
lamb sweetbreads
opt. |
*
|
| 4 | each |
lamb kidneys
baby, opt. |
*
|
| 59 | ml |
olive oil
|
|
| 1 | x |
lemon juice
|
*
|
| 59 | ml |
wine
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
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.
