Description
Greek Rotisserie Lamb Offal is a rustic and traditional dish featuring skewered and grilled lamb liver, heart, and sweetbreads wrapped in caul fat or intestines. Marinated with olive oil, lemon, garlic, and oregano, it’s full of smoky, bold flavor and beloved during Easter and outdoor feasts.
Ingredients
Scale
- 300g lamb liver, trimmed and cut into chunks
- 200g lamb heart, cleaned and chopped
- 200g lamb lungs or sweetbreads (optional)
- 1–1.5 meters lamb caul fat or intestines, thoroughly cleaned
- 3 tbsp olive oil
- Juice of 2 lemons
- 3 garlic cloves, minced
- 2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Light your charcoal or wood grill to a steady medium flame. Clean grill grates or set up your rotisserie spit.
- In a bowl, combine lamb liver, heart, and optional sweetbreads with olive oil, lemon juice, garlic, oregano, salt, and pepper. Marinate for at least 1 hour.
- Clean intestines or caul fat by rinsing thoroughly in cold lemon water. Soak caul fat briefly to soften if needed.
- Thread marinated offal onto skewers, alternating pieces. Wrap tightly with intestines or caul fat to secure and enclose the meat.
- Place skewers over medium heat. Rotate constantly, basting frequently with olive oil and lemon juice.
- Grill for 30–40 minutes or until golden and crisp on the outside, and cooked through inside.
- Let rest for 5 minutes before slicing and serving with lemon wedges and herbs.
Notes
- Always soak and rinse intestines thoroughly to eliminate odor.
- Don’t grill over high heat — medium is best for even cooking and crisp edges.
- Use kitchen twine to secure loose ends if needed.
Nutrition
- Serving Size: 1 skewer
- Calories: 420
- Sugar: 0g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 340mg