Lamb Souvlaki

Course : Greek
Serves: 8
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1 medium leg of lamb -- boned, cubed*
5 medium baby lamb sweetbreads -- opt.*
4 medium baby lamb kidneys -- opt. *
1/4 cup olive oil
1 medium lemons juice
1/4 cup wine
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon rosemary
1 piece bay leaf -- crushed
2 cloves garlic -- crushed
1 teaspoon freshly ground black pepper
8 pieces bay leaves -- cut
1/4 cup firm tomatoes -- (opt), 1/4d
1 medium green peppers -- (opt), cubed
1 teaspoon salt
1 teaspoon oregano
6 slices lemon quarters

Preparation / 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.

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