Spicy Grilled Lung
This is an amazing explosion of flavor and texture made with one of the least notable organs of the animal.
Preparation Time: 10 minutes
Cooking Time: 1 hour
Marinade time: 2 hours to overnight
Grilling time: 6 minutes
Cooking pot – medium size
Covered Dish or Ziploc baggie for marinating
Salt – 1 teaspoon
Pepper – ¼ teaspoon
Cinnamon –1 teaspoon
Ginger – ½ teaspoon dry or 1 teaspoon fresh
Olive oil – 1 tablespoons
Sesame oil – ½ teaspoon
Chili oil – ½ teaspoon
Soy sauce – 3 tablespoons
Honey – 2 tablespoons
Place the lungs in a pot with water, salt, pepper, cinnamon, and ginger. Bring to a boil and then simmer for one hour.
Slice the lung into ½ inch cubes. Place the slices in a marinade of olive oil, sesame oil, chili oil, soy sauce and honey. Marinade in a refrigerated environment for two hours to over night.
Skewer the cubes and grill over a hot coal bed. Grill the first side for two to three minutes and then turn over and grill for another two minutes. Serve hot off the grill.