* Exported from MasterCook *

Lamb Souvlaki

Recipe By :From: "The Food of Greece" by Vilma Liacouras
Serving Size : 8 Preparation Time :0:45
Categories : Lamb-Mutton Low Carb 0-5
Ethnic-Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Leg of lamb -- boned, cubed
5 Baby lamb sweetbreads
4 Baby lamb kidneys
1/4 cup Olive oil
Lemon's juice
1/4 cup white wine
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1/4 teaspoon 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

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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Per serving: 75 Calories (kcal); 7g Total Fat; (93% calories from fat); 1g Protein; trace Carbohydrate; 2mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
1.9 carbs, 0.6 fibre,10.4 protein, 16.6 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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