Kokoretsi Tis Souvlas (Skewered Variety Meats)
                
    250 g  Lamb sweetbreads                  500 g  Lamb hearts
           Water                               2    Lamb kidneys
      1 sm Onion; grated                       1 ts Dried rigani or oregano
      2    Lemons (juice only)                 2 tb Chopped parsley
    1/2 c  Olive oil                           1 ts Salt
      3    Bay leaves; each in 3 pieces             Freshly ground black pepper
           Sausage casings                 1 1/2    Lemons

  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 into 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.