Lamb Souvlaki
               
      1    Leg of lamb; boned, cubed*          1    Bay leaf; crushed
      5    Baby lamb sweetbreads, opt.*        2    Garlic cloves; crushed
      4    Baby lamb kidneys,  opt. *               Freshly ground black pepper
    1/4 c  Olive oil                           8    Bay leaves; cut
           Lemon's juice                            Firm tomatoes (opt); 1/4'd
    1/4 c  Wine                                     Green peppers (opt); cubed
    1/4 ts Thyme                                    Salt
    1/4 ts Oregano                                  Oregano and lemon quarters
    1/4 ts Rosemary
    
  *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.