Kokoretsi

🧂 Ingredients

• 1 kg Lamb offal (heart, liver, kidneys, sweetbreads)(Ensure all offal is fresh and of high quality. Clean thoroughly.)
• 2 meters Lamb intestines(These will be used to encase the offal. They need to be very thoroughly cleaned and turned inside out.)
• 2 tbsp Dried oregano(Good quality Greek oregano is preferred.)
• 60 ml Fresh lemon juice(For basting and serving.)
• 60 ml Extra virgin olive oil(For basting.)
• to taste Salt(Coarse sea salt is ideal.)
• to taste Black pepper(Freshly ground.)

👨‍🍳 Instructions

1. 1

   Prepare the offal: Thoroughly clean all lamb offal under cold running water. Trim away any excess fat or membranes. Dice the heart, kidneys, and sweetbreads into bite-sized pieces (about 2-3 cm). The liver can be left in slightly larger pieces as it cooks faster. Pat everything dry.

   ⏱️ 45 minutes
2. 2

   Prepare the intestines: If not already cleaned, turn the lamb intestines inside out and meticulously clean them under running water, removing any residue. This is a crucial step for hygiene and taste. Set aside.

   ⏱️ 30 minutes
3. 3

   Season and assemble: In a bowl, toss the prepared offal with dried oregano, salt, and freshly ground black pepper. Thread the seasoned offal pieces onto a sturdy metal spit, alternating types of offal and packing them relatively tightly. Leave a small gap at each end.

   ⏱️ 15 minutes
4. 4

   Wrap the offal: Carefully begin wrapping the intestines around the seasoned offal on the spit. Start from one end and overlap the intestine strips as you go, ensuring a tight and even layer. Continue wrapping until the entire offal mass is completely encased in a thick layer of intestines. Secure the ends of the intestines with kitchen twine if necessary.

   ⏱️ 15 minutes
5. 5

   Prepare the roasting setup: Set up your charcoal grill or spit-roaster. You want a consistent, medium-heat charcoal fire. The ideal temperature for the coals is when they are glowing red with a light ash coating, around 175°C (350°F).

   ⏱️ 10 minutes
6. 6

   Spit-roast the Kokoretsi: Mount the prepared spit onto the roaster. Begin rotating the spit slowly and continuously over the coals. The initial cooking should be at a moderate distance from the heat. As the Kokoretsi cooks, you will need to baste it frequently.

   ⏱️ 3 hours
7. 7

   Basting and temperature control: In a small bowl, mix the olive oil and lemon juice. Every 20-30 minutes, generously baste the rotating Kokoretsi with this mixture. This keeps it moist and helps develop a beautiful crust. Adjust the distance from the coals as needed to maintain an even cooking temperature and prevent burning. The goal is a slow, even roast.

   ⏱️ Ongoing during cooking
8. 8

   Check for doneness: The Kokoretsi is ready when the outer layer of intestines is deeply golden brown, crispy, and sounds hollow when tapped. The internal temperature should reach at least 74°C (165°F), but the crispy exterior is the primary indicator. You should see rendered fat dripping and hear a satisfying sizzle.

   ⏱️ N/A
9. 9

   Rest and serve: Once cooked, carefully remove the spit from the heat. Let the Kokoretsi rest for about 10-15 minutes. Slice it into thick portions using a sharp knife. Serve immediately, optionally with extra lemon wedges and crusty bread.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓The intestines should be crispy on the outside and the offal tender and juicy on the inside.
• ✓This dish is a centerpiece of traditional Greek Easter celebrations.
• ✓Constant basting is key to achieving a moist interior and a crisp exterior.
• ✓Ensure the charcoal provides consistent, moderate heat. Avoid direct flames.

🔄 Variations

• For a spicier version, add chili flakes or finely chopped jalapeños to the offal mixture.
• Experiment with different offal combinations based on availability and preference.
• Some recipes include rice or herbs within the offal mix.

🥗 Nutrition

Per serving