Ingredients Jump to Instructions ↓

  1. 250 g Lamb sweetbreads

  2. Water 1 1/2 Lemons

  3. 500 g Lamb hearts

  4. 2 Lamb kidneys

  5. --MARINADE--

  6. 1 sm Onion -- grated

  7. 2 Lemons (juice only)

  8. 1/2 c Olive oil

  9. 3 Bay leaves -- each in

  10. 3 pieces

  11. 1 t Dried rigani or oregano

  12. 2 tb Chopped parsley

  13. 1 t Salt

  14. Freshly ground black pepper

  15. --TO FINISH--

  16. Sausage casings

  17. 6, more as an appetizer Cooking time:

  18. 15-20 minutes Rinse sweetbreads, place in a pan and cover with water. Add juice of

  19. 1/2 lemon. Bring to the boil, then drain. Put liver, heart and halved kidneys in a bowl with cold water to cover and add the juice of

  20. 1 lemon. Soak for 30 minutes, then drain. Remove skin from liver and trim larger tubes from

  21. 3 cm (1-1/4 inch) pieces and place in a glass or ceramic bowl. Blend marinade ingredients and pour over prepared meats. Cover and leave in refrigerator to marinate for at least

  22. 2 hours. Put sausage casings in cold water and leave to soak during this time. Thread meats alternately on

  23. 6 skewers, adding

  24. 2 pieces of bay leaf to each skewer among meats. Drain sausage casings and wind a length of casing around meats on each skewer, tucking ends in to keep casings in place. Grill slowly over glowing charcoal, turning skewers frequently and brushing kokoretsi occasionally with marinade. Cook for 15 to 20 minutes, adjusting height of grid, or moving skewers to cooler part of fire so that kokoretsi cooks slowly. Serve hot.


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