Thinly sliced lamb liver, Rinse any centers of blood or debris off gizzards and liver.pull away and discard touch of yellow lining from each gizzards for 10mins and set on cutting board.

Combine garlic powder,hot chilli pepper,salt,oregano, ginger,pinch black pepper, and very small sun-dried tomato powder.

In a bowl pour 2tbsp of your oil and add your powders to make marinade,mix until marinade is combine.

Soak skewers in water for 20mins to avoid burning when they're place on the grill.

Prepare your liver and gizzards in your marinade, stir to coat them with the mixture and cover with plastic wrap for 30mins.

Prepare your grill to medium heat, then drain water from skewers and slide 2-3 gizzard onto the skewer and thread each piece of liver through a skewer.make a kebab of kidney and liver and place on a line grill.

Keep lid off of the grill so you can turn kebab's frequently,you can also use a basting brush to coat them with marinade if needed again.

Grill gizzards for 12-15mins,the liver tops should be crispy and the inside should be slightly pink timing should be 5min for liver.

Remove and serve using tongs to transfer to a serving plate you can serve the kebabs with salad if needed.