Grilled sheep liver with homely onion and courgette

Clean the liver from membranes and cut into cubes. Chop the thyme, combine with the rest of the ingredients of the marinade and pour over liver pieces. Allow to marinate in a cool place for at least a few hours and grill (preferably between grill grates). The onions (quartered, preferably either from the coastal area of Lake Peipus or the Jõgeva region) and thickly sliced courgette for the vegetable skewers can also be lightly marinated, using 1 tbsp light muscovado, 2 tbsp brandy or cognac and salt to taste for 1 dl of cooking oil as marinade.