Kokoretsi Tis Souvlas (Skewered Variety Meats)

Servings: 6
Ingredients:

250 g  Lamb sweetbreads
Water
1 1/2    Lemons
500 g  Lamb hearts
2    Lamb kidneys

———————————-MARINADE———————————-
1 sm Onion; grated
2 Lemons (juice only)
1/2 c Olive oil
3 Bay leaves; each in 3 pieces
1 ts Dried rigani or oregano
2 tb Chopped parsley
1 ts Salt
Freshly ground black pepper

———————————TO FINISH———————————
Sausage casings

Serves: 6, more as an appetizer
Cooking time: 15-20 minutes

Rinse sweetbreads, place in a pan and cover with water. Add juice of 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 1 lemon. Soak for
30 minutes, then drain. Remove skin from liver and trim larger tubes from
liver and heart; cut out fatty core from kidneys. Cut meats and
sweetbreads into 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 2 hours. Put sausage casings in
cold water and leave to soak during this time.

Thread meats alternately on 6 skewers, adding 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 into 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.

From: ‘The Complete Middle East Cookbook’ by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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