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Grilled Lamb Marinade

Grilled Lamb Marinade recipe image
This recipe features lamb sweetbreads, hearts, and kidneys marinated in a zesty blend of lemon, olive oil, and oregano. The seasoned meats are threaded onto skewers, wrapped in sausage casings, and grilled slowly over charcoal. The result is a tender, aromatic dish with a savory depth perfect for a hearty main course.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1294.5
Dietary: Gluten-free
Description
This recipe features lamb sweetbreads, hearts, and kidneys marinated in a zesty blend of lemon, olive oil, and oregano. The seasoned meats are threaded onto skewers, wrapped in sausage casings, and grilled slowly over charcoal. The result is a tender, aromatic dish with a savory depth perfect for a hearty main course.
Ingredients
  • 1/2 lemons
  • 1/2 lbs Lamb sweetbreads
  • 1 lbs Lamb hearts
  • 2 lamb Kidneys
  • Water
  • MARINADE:
  • 1 small Onion -- grated
  • Juice of two lemons
  • 1/2 cups Olive oil
  • 3 bay Leaves, each in 3 pieces
  • 1 teaspoons Dried oregano or rigani
  • 2 tablespoons Chopped parsley
  • 1 teaspoons Salt
  • Freshly ground black pepper
  • TO FINISH:
  • Sausage casings
Directions
  1. 1
    Rinse sweetbreads, place in a pan and cover with water.
  2. 2
    Add juice of 1/2 lemon.
  3. 3
    Bring to the boil, then drain.
  4. 4
    Put liver, heart and halved kidneys in a bowl with cold water to cover and add the juice of 1 lemon.
  5. 5
    Soak for 30 minutes, then drain.
  6. 6
    Remove skin from liver and trim larger tubes from liver and heart; cut out fatty core from kidneys.
  7. 7
    Cut meats and sweetbreads into 3 cm (1-1/4 inch) pieces and place in a glass or ceramic bowl.
  8. 8
    Blend marinade ingredients and pour over prepared meats.
  9. 9
    Cover and leave in refrigerator to marinate for at least 2 hours.
  10. 10
    Put sausage casings in cold water and leave to soak during this time.
  11. 11
    Thread meats alternately on 6 skewers, adding 2 pieces of bay leaf to each skewer among meats.
  12. 12
    Drain sausage casings and wind a length of casing around meats on each skewer, tucking ends into keep casings in
  13. 13
    place .
  14. 14
    Grill slowly over glowing charcoal, turning skewers frequently and brushing kokoretsi occasionally with marinade.
  15. 15
    Cook for 15 to 20 minutes, adjusting height of grid, or moving skewers to cooler part of fire so that kokoretsi cooks slowly.
  16. 16
    Serve hot

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1294.5kcal
% Daily Value *
Total Fat 78.9g122%
Saturated Fat 22.4g112%
Cholesterol 171.6mg58%
Sodium 5493.0mg229%
Total Carbohydrate 107.4g36%
Dietary Fiber 29.5g118%
Sugars 5.6g
Protein 61.0g122%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, black, blending, boiling, casings, chopped, dried, finish, freshly, grated, grilled, grilling, ground, hearts, juice, kidneys, lamb, leaves, lemons, main
Read it online: https://www.chefs-mate.com/recipe/grilled-lamb-marinade-3/