📝 About This Recipe
Kokoretsi is the undisputed king of Greek rotisserie, a rustic masterpiece traditionally served during Easter celebrations and at specialized grill houses. This savory delicacy features seasoned lamb heart, liver, lungs, and sweetbreads meticulously threaded onto a skewer and wrapped tightly in cleaned lamb intestines. As it slow-roasts over charcoal, the exterior transforms into a shatteringly crisp golden crust while the interior remains incredibly tender and infused with the bright aromas of wild Greek oregano and lemon.
🥗 Ingredients
The Offal Mix
- 1 kg Lamb Liver (cut into 4-5cm cubes)
- 500 g Lamb Lungs (cut into 4-5cm cubes)
- 500 g Lamb Heart (cut into 4-5cm cubes)
- 400 g Lamb Sweetbreads (soaked in cold water and cleaned)
- 300 g Lamb Spleen (cut into 4-5cm cubes)
The Binding and Seasoning
- 2-3 kg Lamb Intestines (thoroughly cleaned inside and out)
- 500 g Caul Fat (Bozia) (thoroughly washed)
- 3 tablespoons Coarse Sea Salt
- 2 tablespoons Black Pepper (freshly cracked)
- 4 tablespoons Dried Greek Oregano (high quality, rubbed between palms)
- 1 tablespoon Sweet Paprika
- 4 cloves Garlic (minced into a paste)
The Ladolemono Baste
- 1/2 cup Extra Virgin Olive Oil
- 2 lemons Lemon Juice (freshly squeezed)
- 1 teaspoon Dried Oregano
👨🍳 Instructions
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1
Thoroughly clean the intestines by running water through them several times until the water runs clear. Turn them inside out using a knitting needle or a thin straw, scrub with salt and lemon juice, and rinse again. Soak in water with vinegar for 30 minutes to neutralize odors.
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2
Rinse all the organ meats (liver, heart, lungs, spleen, sweetbreads) under cold water and pat them dry. Cut them into uniform 4-5cm cubes to ensure even cooking.
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3
In a large bowl, combine the organ meat cubes with the sea salt, black pepper, 4 tablespoons of oregano, paprika, and minced garlic. Toss thoroughly by hand to ensure every piece is well-coated.
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4
Begin threading the meat onto a long, sturdy metal spit. Alternate between the different organs (e.g., liver, then heart, then lung) to ensure a variety of textures and flavors in every slice. Push them tightly together.
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5
Once all the meat is on the spit, wrap the caul fat (bozia) around the entire length of the meat skewer. This fat will melt during cooking, basting the meat and keeping it moist.
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6
Secure the end of an intestine at one end of the skewer by tying a knot or tucking it under a piece of meat. Begin wrapping the intestine around the meat horizontally, covering the entire length.
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7
Switch to a criss-cross pattern, wrapping the intestines vertically and diagonally. Continue until the intestines are used up and the meat is encased in a thick, protective 'web.' The tighter the wrap, the better the shape.
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8
Prepare your charcoal grill. You want a medium-high heat initially to sear the exterior. Place the spit about 20-30cm above the coals.
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9
Start rotating the spit quickly for the first 20-30 minutes. This prevents the fat from dripping off and helps form a seal.
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10
Raise the spit further from the coals (to a medium-low heat zone) and slow down the rotation. Roast for 2.5 to 3 hours. The kokoretsi is ready when it has shrunk slightly, turned deep golden brown, and no 'bubbles' of juice appear on the surface.
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11
During the final 30 minutes, whisk the olive oil, lemon juice, and extra oregano together. Brush this 'ladolemono' over the kokoretsi to add a final punch of flavor and shine.
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12
Remove from the heat and let it rest on the spit for 10-15 minutes. This allows the juices to redistribute so the meat stays tender when sliced.
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13
To serve, slide the kokoretsi off the spit and slice into thick rounds (2-3cm). Serve immediately while the casing is still crunchy.
💡 Chef's Tips
Cleaning the intestines is the most critical step; use a funnel to run water through them to ensure they are pristine. Try to keep the meat cubes uniform in size; if the liver is too small, it will dry out before the heart is cooked. Don't be afraid of salt—the offal needs aggressive seasoning to balance its rich, metallic flavors. If you don't have a rotisserie, you can make mini-kokoretsi on wooden skewers in a very hot oven, though you'll miss the smoky charcoal flavor. Always use a 'drip pan' if cooking over coals to prevent flare-ups from the melting fat.
🍽️ Serving Suggestions
Serve with warm, charred pita bread and a generous dollop of thick Greek tzatziki. Pair with a crisp, resinous Retsina wine or a cold Greek lager to cut through the richness. A simple side of hand-cut fries sprinkled with sea salt and oregano is the traditional street-food accompaniment. Provide extra lemon wedges on the side for guests to squeeze over their individual portions. A fresh Horiatiki (Greek Village Salad) provides the perfect acidic crunch to balance the dish.