Antzougia with Lemon and Herbs

Ingredients

• 500g (1.1 lb) lamb or goat offal (liver, heart, lungs) 500g (1.1 lb) lamb or goat offal (liver, heart, lungs)
• Juice of 2 lemons Juice of 2 lemons
• 3 tablespoons olive oil 3 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 26g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, olive oil, minced garlic, chopped oregano, and thyme. Season with salt and pepper.
2. 2.
   Place the lamb or goat offal in a shallow dish and pour the marinade over it. Ensure that all the offal is coated evenly. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the offal from the marinade and discard the excess marinade.
5. 5.
   Grill the offal for about 4-5 minutes per side, or until cooked to your desired level of doneness.
6. 6.
   Remove from the grill and let it rest for a few minutes before slicing.
7. 7.
   Serve the antzougia with lemon wedges and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Lemon — Choose fresh and juicy lemons for the best flavor. Roll them on the countertop before juicing to extract more juice.
• Fresh herbs — Use fresh herbs for a vibrant taste. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• Marinate the offal overnight for maximum flavor infusion.
• If you prefer a milder taste, reduce the amount of garlic in the marinade.
• Serve the antzougia with a side of tzatziki sauce for a cooling contrast.
• If you can't find lamb or goat offal, you can substitute with chicken livers for a different twist.
• For a smoky flavor, grill the antzougia over charcoal instead of a gas grill.

Serving advice

Serve the antzougia hot off the grill, accompanied by a fresh Greek salad and warm pita bread. The combination of flavors and textures will create a delightful meal.

Presentation advice

Arrange the sliced antzougia on a platter, garnished with lemon wedges and a sprinkle of fresh herbs. The vibrant colors and enticing aroma will make it an appealing centerpiece for any table.