Kokoretsi Tis Souvlas (skewered Variety Meats)

I am concerned that there exists in Contemporary Christian Music (CCM) today a pervasive growing attitude of unteachableness, unaccountability, and a lack of submissiveness to the Word of God and the authority of the local church. It seems today that anyone who challenges the CCM industry as to its current practices and alliances according to the standard of God's Word is labeled as divisive, condemning, and unloving. While those that are constantly operating outside of the purview of God's Word are labeled as innovative, visionary, and kind? Tolerance is not a spiritual gift; it is the distinguishing mark of postmodernism; and sadly, it has permeated the very fiber of Christianity. Why is it that those who have no biblical convictions or theology to govern and direct their actions are tolerated and the standard or truth of God's Word rightly divided and applied is dismissed as extreme opinion or legalism?

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Greek, Meats	6	Servings

INGREDIENTS

250	g	Lamb sweetbreads
		Water
1 1/2		Lemons
500	g	Lamb hearts
2		Lamb kidneys
1		Onion, grated
2		Lemons, juice only
1/2	c	Olive oil
3		Bay leaves, each in 3 pieces
1	t	Dried rigani or oregano
2	T	Chopped parsley
1	t	Salt
		Freshly ground black pepper
		Sausage casings

INSTRUCTIONS

86302    
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      069    Kheer #1  Typed for you by Karen Mintzias Sent to
me by Bill <wight@odc.net>

A Message from our Provider:

“Jesus: the human face of God”