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Add a photoServings: 8
Ingredients
- 1 x Leg of lamb, boned, cubed*
- 5 x Baby lamb sweetbreads, opt.*
- 4 x Baby lamb kidneys, opt. *
- 1/4 c. Extra virgin olive oil
- Â Â Lemon's juice
- 1/4 c. Wine
- 1/4 tsp Thyme
- 1/4 tsp Oregano
- 1/4 tsp Rosemary
- 1 x Bay leaf, crushed
- 2 x Garlic cloves, crushed
- Â Â Freshly grnd black pepper
- 8 x Bay leaves, cut
- Â Â Hard tomatoes (opt), 1/4'd
- Â Â Green peppers (opt), cubed
- Â Â Salt
- Â Â 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 possibly for at least 3 hrs. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if you like. Grill over warm coals or possibly 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 hot platter and crush oregano over the top. Garnish with lemon quarters and serve warm.
- Chantiles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 8 servings | |
| Calories 75 | |
| Calories from Fat 61 | 81% |
| Total Fat 6.87g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 80mg | 2% |
| Total Carbs 2.44g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.9g | 1% |
| Protein 0.39g | 1% |
