Ingredients:

1 large liver, without the gallbladder and kidneys

The lung, heart, spleen, and the sweetbreads from a lamb

Salt, pepper

Dried oregano

4 cloves of garlic, finely chopped (optional)

The lamb’s caul fat (for wrapping)

Instructions:

Wash the liver and cut it into small pieces, neither too large nor too small. Measure the diameter of the skewer.

Turn the intestines inside out and wash them thoroughly.

In advance, mix the finely chopped garlic, pepper, and dried oregano with the sweetbreads. Add salt to taste when you thread the pieces onto the skewer.

Thread the pieces onto the skewer one by one, in order. One piece of liver, one lung, one heart, one spleen, one sweetbread, and then start again from the beginning.

Once all the pieces are threaded, place the lamb’s caul fat over them and wrap it carefully around the meat. Make sure it is wrapped securely.

Grill the skewer until it is well-cooked but not dry. Enjoy!