Categories: Meats 
      Yield: 6 servings 
  
    250 g  Lamb sweetbreads 
           Water 
  1 1/2    Lemons 
    500 g  Lamb hearts 
      2    Lamb kidneys 
 
----------------------------------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 
 
---------------------------------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.