• 1 (3-pound) leg of lamb (Substitute beef sirloin or pork loin)
  • Marinade:
  • 1 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons dried oregano
  • 3 bay leaves
  • 3 tablespoons minced parsley
  • 3 green peppers, quartered
  • 1 large onion, quartered and separated into slices
  • 12 cherry tomatoes
  • Lemon juice (optional)
  • Olive oil (optional)


Cut meat into 1 1/2-inch cubes. Place in deep bowl. Combine all marinade ingredients in a jar; shake well. Pour over meat. Cover and refrigerate overnight. Remove meat; reserve marinade for basting if desired. Skewer on a 12-inch metal rod, the meat, pepper, onion and cherry tomatoes, ending with the meat. Baste with remaining marinade or beat a little lemon juice and olive oil together and brush on meat and vegetables. Broil on broiler rack 3 inches from flame for 15 to 20 minutes or until done. Turn frequently. Serve with rice. Serves 6.

(NOTE: We cook these over a charcoal or gas grill. In Greece, this is always done with lamb, but I have used both beef and pork successfully.)

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Submitted 6/13/05.
Source: The Grecian Plate
Submitted By: Joy Bowers