Kokoretsi Tis Souvlas ( Skewered Variety Meats )
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Kokoretsi Tis Souvlas ( Skewered Variety Meats )
  Sweetbreads    Kebabs  
Last updated 6/12/2012 12:46:21 AM. Recipe ID 6592. Report a problem with this recipe.
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      Title: Kokoretsi tis souvlas ( skewered variety meats )
 Categories: Meats
      Yield: 6 Servings
 
    250 g  Lamb sweetbreads
           Water
  1 1/2    Lemons
    500 g  Lamb hearts
      2    Lamb kidneys

MMMMM--------------------------MARINADE-------------------------------
      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

MMMMM-------------------------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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Recipe ID 6592 (Apr 03, 2005)

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