Ingredients:

	Qty	Unit	Ingredient
	1/2	pounds	Lamb Sweetbreads	Lamb Sweetbreads Lamb Sweetbreads - pronounced 'lam SWEET-bredz' are a type of organ meat known for their soft texture and gentle flavor, making them a gourmet choice in many cooking traditions. They are... Read more... ×
	1	pound	Lamb Hearts	Lamb Hearts Lamb hearts - pronounced 'lam hartz' are the actual hearts from lambs, considered a type of offal or organ meat. They're known for their rich flavor and tender texture when... Read more... ×
	2	whole	Lamb Kidneys » halved	Lamb Kidneys Lamb Kidneys - pronounced 'lam KID-neez' are a type of offal, meaning they are the organs of the lamb used for food. They're small, typically dark red organs with a... Read more... ×
	2	medium	Lemons	Lemons Lemons, pronounced "LEM-uhns," are bright yellow citrus fruits famous for their strong sour taste. They're a popular choice in kitchens around the world for adding extra flavor to food, drinks,... Read more... ×
	1	small	Onion » grated	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below... Read more... ×
	2	tablespoons	Lemon Juice
	1/2	cup	Olive Oil	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more... ×
	1	teaspoon	Dried Rigani » or dried oregano	Dried Rigani Rigani, pronounced REE-gah-nee, is Greek oregano. A vigorous and hardy perennial that can thrive in dry soil and hot temperatures once established. It's bee-friendly and makes a great addition to a... Read more... ×
	2	tablespoons	Parsley » chopped	Parsley Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one... Read more... ×
	1	teaspoon	Salt	Salt Salt - pronounced 'sawlt', is a finely ground mineral made of sodium chloride used as an essential everyday seasoning. It chemically balances acidity, suppresses bitterness to heighten sweetness, acts as... Read more... ×
	4	whole	Bay Leaves » each in 3 pieces	Bay Leaves Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with... Read more... ×
	6	whole	Sausage casings

• Course: Main Dish
• Prevalent Ingredient Base: Lamb
• Parent of Base: Animal Protein
• Method of Preparation: BBQ
• Country: Greece
• Dietary: Non-Vegetarian
• Recipe Creates: Skewers
• Best Time of Year & Publishing Date: Spring (Publish On: 2027-04-12 12:00:00)
• Occasion: Easter
• Is it a rare or unusual (obscure) recipe? Yes

5. Tags

• Special Health Tags:
• Diabetic-Friendly: Yes
• Heart-Healthy: No
• Low-Sodium: Yes
• Low-Carb: Yes
• Allergen Tags:
• Nut-Free: Yes
• Dairy-Free: Yes
• Soy-Free: Yes
• Egg-Free: Yes
• Religious/Cultural Tags: Not Applicable
• Nutrition Tags (Per Serving Estimates):
• Calories: 310
• Total Carbs: 3.5 g
• Fat: 22.4 g
• Protein: 24.1 g
• Dietary Fiber: 0.6 g
• Sodium: 490 mg

6. Tools Needed

• Small saucepan
• Medium boiling pan
• Large mixing bowl
• Glass or ceramic marinating bowl
• 6 sturdy grilling skewers
• Outdoor charcoal grill
• Basting brush

7. Recipe Card


Substitutions

If lamb sweetbreads or kidneys are difficult to source, you can substitute them with equal amounts of lamb liver or lean beef chuck steak cut into uniform pieces.

Grilling Times

• Prep Time: 3 Hours
• Process Time: 20 Minutes
• Overall Time: 3 Hours 20 Minutes

Directions

1. Boil: Rinse 1/2 pound of lamb sweetbreads, place them in a pan with the juice of 1 lemon, cover completely with water, bring to a boil, and then drain.
2. Soak: Put the boiled sweetbreads, 1 pound of lamb hearts, and 2 whole halved lamb kidneys into a bowl with enough cold water to cover, add the juice of 1 more lemon, soak for 30 minutes, and drain.
3. Trim: Remove the skin from the soaked sweetbreads, trim the larger tubes away from the hearts, and cut out the fatty core from the kidneys.
4. Chop: Cut all of the trimmed meats into 1-1/4 inch pieces and place them together into a glass or ceramic bowl.
5. Marinate: Blend 1 small grated onion, 2 tablespoons of lemon juice, 1/2 cup of olive oil, 1 teaspoon of dried rigani, 2 tablespoons of chopped parsley, and 1 teaspoon of salt together, pour this mixture over the prepared meats, cover, and place in the refrigerator for at least 2 hours.
6. Soak: Put 6 whole sausage casings into a bowl of cold water and leave them to soften while the meat marinates in the refrigerator.
7. Thread: Thread the marinated meats alternately onto 6 skewers, tucking 2 pieces from 4 whole bay leaves (each cut into 3 pieces) onto each skewer among the meat pieces.
8. Wrap: Drain the sausage casings and wind one full length of casing securely around the meats on each skewer, tucking the loose ends firmly inside to keep everything in place.
9. Grill: Grill the skewers slowly over glowing charcoal, turning them frequently and brushing the meat occasionally with the leftover marinade.
10. Slow Cook: Cook for 15 to 20 minutes, adjusting the height of your grill or moving the skewers to a cooler part of the heat so they cook through gently without burning.

Shelf Life

Store any leftover cooked meats in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm skillet before serving.
Feast: Gather everyone around the fire and enjoy these hot, savory skewers!

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