In the pestle and mortar add the garlic, the pepper and a little oil and make a paste
Cut the liver into even pieces
Spread the suet and place two pieces of meat on top of each other. Cover them with the paste. Cut the suet around the perimeter and wrap it around the pieces of meat. Repeat with all the pieces.
Pass through a spit skewer
Fasten the pieces on the spit with string and sticks.
Grillon high heat on the coals.
Rub them with a lemon and olive oil mix here and there.
Top up with already lit coals to keep the temperature constant.
Remove from the heat when the meat reaches 93 degrees.

Barbecue

Frygadelia, Lamb liver kebab