Mixed lamb skewers

Mixed lamb skewers

Title in Greek: 
Recipes Categories: 
Mixed lamb skewers
Preparation Time: 
6 hours

Organ meats (offal) of 2 spring lambs: 4 kidneys, 2 livers, and 2 hearts
2 λamb's sweetbreads, soaked
In several changes of cold water for 5 hours and drained
Pinch of dried oregano
3'/4 lb (1.5 kg) spring lamb's intestines
About 4 cups red wine vinegar
3 large lamb's cauls, soaked in water to soften and cut into medium-size pieces
Olive oil, for brushing 
Radishes and scallions (spring onions), to garnish 
Lettuce leaves, to serve

Cooking Time: 
1 hour
Cooking Directions: 

- Remove and discard any tubes, cores, and membranes from the kidneys, livers, hearts, and lungs and rinse well. 
- Sprinkle with the oregano and salt and pepper and set aside.
- Wash the intestines carefully and thor-oughly but do not cut into pieces. Place in a bowl, pour over vinegar to cover, and set aside for 30 minutes. 
- Rinse with plenty of cold running water and drain. 
- Thread the organ meats onto three long skewers and wrap the cauls around them. 
- Secure them to the skewers by winding the intestines up and around, so that they cover the whole skewer. Brush with olive oil and chill in the refrigerator until ready to cook. (You can also wrap and freeze them. When ready to cook, thaw fully first.) 
- Preheat the broiler (grill) or light the charcoal on a barbecue. Brush with oil and broil (grill) or, preferably, grill over charcoal, brushing frequently with oil and turning, for about one hour, or until browned all over and no pink juices flow when the meat is pricked with a fork. 
- Make a bed of lettuce on a platter and top with the meat. Garnish with radishes and scallions and serve hot. 

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