Boulfaf - Moroccan Grilled Liver & lung Kebab

Ingredients:
* 1 lb sheep or calf liver ( whole liver from 1 sheep )
* 1 lb sheep or calf lung ( whole lung from 1 sheep )
* sheep's lace fat ( the strip's fat look like a white fabric )
* salt
* pepper
* cumin
* wood skewers


Instruction:
* Clean the liver and lung with water and let them dried with fabric no moister
* cut a bite size almost 2 inch thick, cut about cubes size
* Marinated the liver and lung in separate a container with salt & pepper about 5 minutes
* then grill or cook in the pan the kebab separately. First cooked lung  for 40 minutes for both side, once it's cooked let a side
* next cook the liver about 15 minutes for both side and let a side
* Mean time, while the meat cooking, soak  the wood skewers in the water at least 2-3 hours before grilling
*  cut sheep's lace fat rectangle size, enough to wrap lung and liver. wrap each liver and lung with sheep's lace fat
* Place 4-5 pieces mix lung and liver in the wood skewers. Repeat the step until finish
* Bake in broiler for 5 minutes or more just keep watching until sheep's fat cook thoroughly its disappear or melt to the liver and lung
* When they are cooked sprinkle with cuming over the meat. Served right away while it's hot.