| 1 | Serves: 6, more as an appetizer cooking time: 15-20 minutes rinse sweetbreads, place in a pan and cover with water. |
| 2 | Add juice of ?lemon. |
| 3 | Bring to the boil, then drain. |
| 4 | Put liver, heart and halved kidneys in a bowl with cold water to cover and add the juice of 1 lemon. |
| 5 | Soak for 30 minutes, then drain. |
| 6 | Remove skin from liver and trim larger tubes from liver and heart; cut out fatty core from kidneys. |
| 7 | Cut meats and sweetbreads into 3 cm (1-?inch) pieces and place in a glass or ceramic bowl. |
| 8 | Blend marinade ingredients and pour over prepared meats. |
| 9 | Cover and leave in refrigerator to marinate for at least 2 hours. |
| 10 | Put sausage casings in cold water and leave to soak during this time. |
| 11 | Thread meats alternately on 6 skewers, adding 2 pieces of bay leaf to each skewer among meats. |
| 12 | Drain sausage casings and wind a length of casing around meats on each skewer, tucking ends in to keep casings in place. |
| 13 | Grill slowly over glowing charcoal, turning skewers frequently and brushing kokoretsi occasionally with marinade. |
| 14 | 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 |
