Kokoreç [0000966]

Ingredients:

1 pound (450g) lamb or beef liver
1 pound (450g) lamb sweetbreads (thymus gland)
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 red onion, thinly sliced

Instructions:

Begin by cleaning the lamb or beef liver and sweetbreads thoroughly. Remove any membranes or excess fat.

Slice the liver and sweetbreads into thin strips and place them in a mixing bowl.

Add salt, black pepper, minced garlic, olive oil, dried oregano, and smoked paprika to the bowl with the meat. Mix everything well, ensuring that the seasonings coat the meat evenly. Let it marinate for at least 30 minutes.

While the meat is marinating, prepare your skewers. If you're using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.

Thread the marinated liver and sweetbread slices onto the skewers, alternating between the two.

Heat a grill or barbecue to medium-high heat. Place the skewers on the grill and cook for about 5-7 minutes on each side, or until the kokoreç is browned and cooked through.

While the kokoreç is grilling, you can also grill the sliced red onion for a delicious accompaniment.

Serve the gluten-free Turkish kokoreç skewers hot, garnished with the grilled red onion slices.

Enjoy your homemade gluten-free Turkish kokoreç appetizers!