Ingredients
- 8 bay leaves
- 5 baby lamb sweetbreads
- 4 baby lamb kidneys
- 2 garlic (cloves)
- 1 leg of lamb
- 1 bay leaf
- 1 black pepper (freshly ground)
- 1/4 c wine
- 1/4 c olive oil
- 1/4 ts thyme
- 1/4 ts oregano
- 1/4 ts rosemary
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.