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Kokoretsi

Name: Kokoretsi
Prep time: PT1 hour 30 minutes
Cook time: PT3 hours
Total time: PT4 hours 30 minutes
Yield: 10
Cuisine: Greece
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.)

A quintessential Greek Easter delicacy, Kokoretsi features lamb offal (heart, liver, kidneys, sweetbreads) meticulously wrapped in lamb intestines and slow-spit roasted over charcoal until golden and crispy. This dish is a cherished tradition, often prepared for Easter Sunday feasts.

Förberedelsetid1 hour 30 minutes

Tillagningstid3 hours

Total tid4 hours 30 minutes

Portioner10

SvårighetsgradHard

2 ändringar· Feb 8

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🧂 Ingredienser

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.)

👨‍🍳 Instruktioner

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
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
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
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
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
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
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
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
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

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.