Servings: 7

Ingredients

• 1-2 handful of kefalotiri cheese (grated goat cheese)
• 2.20 lbs of lamb entrails
• 2 lamb intestines
• 1 lemon, squeezed
• 2-3 of olive oil
• 1-2 pinches of oregano
• 1-2 pinches of pepper
• 2-3 pinches of salt

Directions

• Turn the intestines inside out and wash thoroughly.
• Cut the entrails into small pieces and wash them well.
• Drain and place in a bowl.
• Sprinkle with the desired salt, pepper, oregano and grated cheese.
• Pour a little oil over top.
• Place pieces on a small skewer, alternating the pieces of liver, lung, heart, fat and testicles until all pieces are used.
• Wrap with the intestines and cook on a spit or in the oven, basting with a mixture of olive oil and lemon juice.
• Remove the skewer and cut into slices.
• Serve with lettuce leaves and oregano.