Offal
A generous platter for a crowd, made with lamb liver, kidneys, and heart marinated in olive oil and thyme, then grilled over a barbecue. The mix of textures makes this dish a standout for entertaining.
Cut the liver, kidneys, and heart into evenly sized pieces.
Toss the cut meat with olive oil, thyme, black pepper, and salt. Let it rest for 15 minutes.
Thread each type of marinated meat onto separate skewers so each organ is on its own skewer.
Cook the skewers over hot coals for 10–12 minutes, turning occasionally. Check each type of meat according to its cooking time.
Serve hot with grilled tomatoes and peppers.
Important: Each type of offal cooks at a different rate. Liver and heart cook more quickly, while kidneys take a little longer, so check the skewers accordingly. Never leave the barbecue unattended.
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