| 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>
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