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Ингредиенты
- 250 gm Lamb sweetbreads Water
- 1 1/2 x Lemons
- 500 gm Lamb hearts
- 2 x Lamb kidneys
- 1 sm Onion, grated
- 2 x Lemons (juice only)
- 1/2 c. Extra virgin olive oil
- 3 x Bay leaves, each in 3 pcs
- 1 tsp Dry rigani or possibly oregano
- 2 Tbsp. Minced parsley
- 1 tsp Salt Freshly grnd black pepper Sausage casings
Инструкции
- Serves: 6, more as an appetizer
- Cooking Time: 15-20 min
- Rinse sweetbreads, place in a pan and cover with water. Add in juice of 1/2 lemon. Bring to the boil, then drain. Put liver, heart and halved kidneys in a bowl with cool water to cover and add in the juice of 1 lemon. Soak for 30 min, 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) pcs and place in a glass or possibly ceramic bowl.
- Blend marinade ingredients and pour over prepared meats. Cover and leave in refrigerator to marinate for at least 2 hrs. Put sausage casings in cool water and leave to soak during this time.
- Thread meats alternately on 6 skewers, adding 2 pcs 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 min, adjusting height of grid, or possibly moving skewers to cooler part of fire so which kokoretsi cooks slowly. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 160 | 95% |
| Total Fat 18.09g | 23% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 50mg | 1% |
| Total Carbs 2.84g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.91g | 1% |
| Protein 0.37g | 1% |
