*  Exported from  MasterCook  *
 
              KOKORETSI TIS SOUVLAS ( SKEWERED VARIETY MEATS )
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250       g            Lamb sweetbreads
                         Water
    1 1/2                Lemons
  500       g            Lamb hearts
    2                    Lamb kidneys
                         -----MARINADE-----
    1       sm           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       tb           Chopped parsley
    1       t            Salt
                         Freshly ground black pepper
                         -----TO FINISH-----
                         Sausage casings
 
   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 in to 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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