How to cook
Thoroughly clean the lamb or kid offal. Cut them into pieces so that you can stick them on skewers.
Put them to marinate in a suitable container in a mixture of lemon juice, olive oil and the spices. Wash the intestines as well, turning them inside out with a stick or wooden skewer.
Stick the offal onto skewers, wrap them with the intestines on top, starting tightly in a spiral from one end.
Sprinkle the skewers with salt again, black pepper and oregano. Traditionally they need to be roasted on a rotisserie over an ember fire but if you don't have one you can grill or bake them in the oven until they become crunchy and gain a nice crisp.
Once ready, pull them off the skewers and serve sprinkled with salt, black pepper and a little oregano again.