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Lamb Souvlaki (with Lemon Rice)
1 pound shank portion of lamb,cut into 11/2- to 2-inch cubes to yield 12 pieces 
8 cherry tomatoes 
2 green peppers, seeded and cut in 1 1/2-inch squares 
2 small zucchini, cut into 1-inch pieces 
1 onion, cut into 1-inch wedges 
Juice of 1 medium lemon (about1/4 cup) 
Juice of 1 medium orange(about 1/4 cup) 
1 clove garlic, minced 
1 teaspoon dried oregano (preferably Greek rigani) 
Freshly ground black pepper, to taste 
1. Rinse the lamb cubes, and place in a shallow glass or plastic bowl along with the tomatoes, green peppers, zucchini, and onion. 2. Combine the marinade ingredients in a small bowl, then pour the mixture over the lamb and vegetables. Cover and refrigerate for 2 hours, tossing occasionally. 3. Remove the marinated ingredients from the refrigerator. Alternating the lamb, tomatoes, green pepper, zucchini, and onion, thread them on 4 long metal skewers alternating with vegetables. Place the skewers on a rack set in a broiler pan, and place under the broiler, about 3 inches from the heat source. Cook about 10 minutes, occasionally basting with the marinade, then turn and continue to broil another 10 minutes, or until the lamb is nicely browned. 4. Transfer the cooked souvlaki to a platter and serve immediately.

excerpts from: "Secrets of Fat-Free Greek Cooking", by Elaine Gavalas

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