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Print this Recipe    Lamb Kidneys

Greek Kokoretsi tis Souvlas (Skewered Variety Meats)
Yield: 6 servings

250 g lamb sweetbreads
500 g lamb hearts
2 lamb kidneys
1 1/2 lemons

1 sm onion; grated
1 ts dried rigani or oregano
2 lemons (juice only)
2 tb chopped parsley
1/2 c olive oil
1 ts salt
3 bay leaves; each in 3 pieces
freshly ground black pepper

sausage casings

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.


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TASTY, July 11, 2005 - 01:17 PM
Reviewer: Kathy from Lexington, SC, USA
This is one of my favorite appetizers - even though it might not "sound" tasty (what, with all those intestines etc.), you really need to taste it in order to know exactly what I mean :)

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