Kukurec

Clean the lamb offal meticulously under cold running water. Remove any membranes, fat, or discolored portions from the sweetbreads, hearts, and kidneys. Soak them in cold salted water with lemon juice for 30 minutes to remove any residual impurities.

Drain the offal and cut into small, uniform dice approximately 1cm in size. Place in a bowl and toss with olive oil, oregano, red pepper flakes, cumin, minced garlic, salt, and pepper. Let marinate for at least 20 minutes.

Clean the lamb casings thoroughly by rinsing inside and out with cold water multiple times, then soaking in water with a splash of vinegar for 15 minutes. The casings should be translucent and free of any odor.

Thread the marinated offal pieces onto long metal skewers, packing them tightly together. Wrap the lamb casings around the skewered offal in a spiral pattern, pulling the casing taut to hold everything together securely.

Prepare a charcoal grill with medium-hot coals arranged for indirect heat. Place the skewers over the cooler zone first, cooking for 20 minutes with frequent turning to cook the interior evenly without burning the casing.

Move the skewers to the hotter zone and grill for another 15-20 minutes, turning every 3-4 minutes, until the outer casing is deeply browned and crispy while the interior offal is cooked through and tender.

Remove from the grill and let rest for 5 minutes. Slide the kukurec off the skewers and chop into bite-sized pieces. Squeeze fresh lemon juice over the top, garnish with parsley, and serve immediately with warm bread.