| 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 |
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 |
|
|
Sausage casings |
|
|
From: "The Complete Middle East Cookbook" by Tess Mallos. |
|
|
ISBN: 1 86302 069 1 |
INSTRUCTIONS
MARINADE
TO FINISH
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.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>
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