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Grilled Lamb Offal Skewers Wrapped in Caul Fat
A Rich Charcoal-Grilled Greek Meze
🍽️ 6 servings Prep 25 min. Total 25 min. ⭐ Medium

Pieces of lamb offal are threaded alternately onto metal skewers, wrapped in caul fat and grilled with frequent turning.

The Story Behind the Recipe

This experiment began with caul fat left over from making sheftalia and frygadelia. I also had a lamb pluck and wanted to try grilling some of it rather than cooking everything in a frying pan.

I approached it like a shashlik-style skewer: similar-sized pieces of different organs, threaded alternately onto metal skewers, with caul fat wrapped around each complete skewer.

The result was a great success. The caul fat may bring frygadelia to mind, but this preparation uses several organs and a different wrapping method.

Try my Grilled Frygadelia and Sheftalia too.

The Technique

  • Cut the offal into similar-sized pieces.
  • Wrap the whole assembled skewer in caul fat.
  • Control flare-ups caused by dripping fat.
Ingredients

  • Lamb pluck: 1, cleaned by your butcher

  • Lamb caul fat: enough to wrap the skewers

  • Salt

  • Black pepper

  • Oregano

Steps

Preparing

  1. Separate the prepared edible organs, such as liver, heart and lungs. Remove any remaining windpipe and tough connective tissue.

  2. Cut into similar-sized pieces.

  3. Season with salt, pepper and oregano.

  4. Thread different organs alternately onto metal skewers.

  5. Wrap caul fat around each entire skewer. Refrigerate until cooking.

Grilling

  1. Prepare an even bed of charcoal embers.

  2. Grill, turning regularly for even browning.

  3. Move the skewers away from any flare-ups.

  4. Cook the offal thoroughly through the center and serve warm.

Tips and Secrets

  1. Cooking time depends on piece size and the charcoal heat.

  2. Careful cooking keeps the offal juicy while ensuring it is cooked through.

  3. A thermometer check should reach at least 70°C / 158°F for 2 minutes, or an equivalent safe time and temperature combination.

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