📝 About This Recipe
A cornerstone of Greek Easter celebrations and rustic mountain tavernas, Kokoretsi is a masterpiece of rotisserie cooking that transforms lamb offal into a smoky, crispy-skinned delicacy. This dish features seasoned heart, liver, and lungs skewered and tightly bound in meticulously cleaned lamb intestines, which baste the interior as they crisp up over charcoal. The result is a complex interplay of textures and bold, herbaceous flavors that represent the pinnacle of nose-to-tail Mediterranean gastronomy.
🥗 Ingredients
The Offal (Pluck)
- 1 kg Lamb Liver (cut into 4cm cubes)
- 500 g Lamb Heart (trimmed and cut into 4cm cubes)
- 500 g Lamb Lungs (boiled for 10 minutes then cubed)
- 300 g Lamb Sweetbreads (cleaned and cubed)
The Casing
- 2-3 kg Lamb Intestines (extremely well-cleaned and rinsed)
- 1 large piece Lamb Caul Fat (optional, for extra moisture)
The Marinade & Seasoning
- 4 tablespoons Dried Greek Oregano (high quality, fragrant)
- 3 tablespoons Salt (sea salt preferred)
- 2 tablespoons Black Pepper (freshly cracked)
- 6 cloves Garlic (minced into a paste)
- 1/2 cup Extra Virgin Olive Oil
- 2 lemons Lemon Juice (freshly squeezed)
- 1 tablespoon Sweet Paprika
For Basting
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- 1 teaspoon Dried Oregano
👨🍳 Instructions
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1
Thoroughly clean the intestines by running water through them multiple times. Turn them inside out using a knitting needle or small stick, scrub with salt and lemon, and rinse until the water runs completely clear. Soak in water with lemon juice for 1 hour.
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2
Prepare the offal by cutting the liver, heart, lungs, and sweetbreads into uniform 4-5cm cubes. Ensure they are all roughly the same size for even cooking.
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3
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika. Add the cubed meats and toss thoroughly to coat. Let marinate for at least 2 hours in the refrigerator.
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4
Thread the marinated meat onto a long, sturdy stainless steel spit. Alternate the pieces (liver, heart, lung, sweetbread) to ensure a variety of flavors and textures in every slice. Pack them tightly together.
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5
If using caul fat, wrap a thin layer around the skewered meat. This helps keep the lean offal moist during the long roasting process.
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6
The 'wrapping' phase: Take the end of an intestine and tie it securely to one end of the spit. Begin wrapping the intestines around the meat horizontally, moving from one end to the other.
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7
Continue wrapping back and forth, then diagonally, and finally vertically. You want to create a thick, protective 'cocoon' of intestines that completely hides the meat. Use all the intestines to ensure a crunchy exterior.
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8
Prepare your charcoal grill. You need a medium-high heat initially to sear the outside, then a lower, consistent heat for the long roast. Position the spit about 20-30cm above the coals.
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9
Start the rotisserie. For the first 30-60 minutes, keep the spit turning at a medium speed. The intestines will begin to foam and release moisture; this is normal.
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10
Lower the heat (or raise the spit) and continue roasting for 2.5 to 3 hours. Periodically brush with the olive oil, lemon, and oregano basting mixture.
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11
The Kokoretsi is done when the exterior is deep golden brown and very crispy, and the internal temperature reaches 75°C (167°F). The roll should feel firm to the touch.
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12
Remove from the heat and let it rest on the spit for 15 minutes. This allows the juices to redistribute so the meat doesn't dry out when sliced.
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13
To serve, slide the Kokoretsi off the spit onto a large wooden board. Carve into thick rounds (2-3cm) and serve immediately while the casing is still crackling.
💡 Chef's Tips
Cleanliness is paramount; if you aren't confident cleaning intestines, buy them pre-cleaned from a trusted butcher. Don't skip the boiling of the lungs; it firms them up, making them easier to cube and ensuring they cook at the same rate as the liver. Wrap the intestines as tightly as possible; as the meat shrinks during cooking, a loose wrap will unravel. If the exterior is browning too fast, move the coals to the sides to create indirect heat. Always use natural lump charcoal for that authentic smoky flavor that gas grills cannot replicate.
🍽️ Serving Suggestions
Serve with warm, charred pita bread and a side of thick Greek yogurt or Tzatziki. A fresh Horiatiki (Greek Village Salad) provides a crisp, acidic contrast to the rich meat. Pair with a bold, resinous Retsina wine or a chilled Ouzo to cut through the richness. Provide extra lemon wedges and a small bowl of dried oregano and sea salt for dipping. Roasted lemon potatoes cooked in the drippings under the spit make an incredible side dish.