Kokoretsi

Kokoretsi (Greek Lamb Offal Skewers)

Kokoretsi is a classic Greek offal dish of skewered and grilled lamb intestines and organ meats, seasoned simply with oregano, lemon, and olive oil. Traditionally cooked over charcoal, it is a celebratory staple at Easter and family gatherings.

Prep

45 min

Cook

35 min

Total

80 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) lamb intestines (procimi/caul fat and intestines), cleaned, ask the butcher to clean and turn them inside-out; essential for the classic texture
• •400 g (14 oz) lamb liver, traditionally lamb; calf or goat liver can substitute
• •200 g (7 oz) lamb heart, trimmed of fat and vessels
• •200 g (7 oz) lamb lungs (lights), optional, traditional but often omitted in home versions
• •150 g (5¼ oz) lamb sweetbreads (thymus), optional, soaked in cold water 2 hours, then peeled
• •120 ml (½ cup) extra-virgin olive oil, Greek olive oil preferred
• •15 60 ml / ¼ cup

Steps

1. 1 Prepare the offal: rinse the liver, heart, lungs, and sweetbreads under cold water and pat dry. Cut the liver and heart into roughly 4 cm (1½ in) chunks; if using lungs, cut into similar pieces. If sweetbreads are used, soak them in cold water for at least 2 hours, then peel off the membrane.
2. 2 Rinse the cleaned intestines thoroughly under cold running water. If they have not been turned by the butcher, turn each one inside out using a wooden spoon handle or chopstick, then rub with coarse salt and lemon halves to remove any residue. Rinse again until water runs clear. Soak them in cold water with a splash of lemon juice for 30 minutes; drain well.
3. 3 Season the offal: in a bowl toss the liver, heart, lungs, and sweetbreads with olive oil, lemon juice, dried Greek oregano, salt, and freshly ground black pepper. Let marinate for 20–30 minutes at room temperature.
4. 4 Thread onto skewers: thread the marinated organ pieces alternately onto long metal or soaked wooden skewers, weaving them in and out so they sit compactly along the length of the skewer.
5. 5 Wrap with intestines: lay the cleaned intestines flat on a clean board. Place one loaded skewer along the length of the intestine and wrap the intestine tightly and evenly around the meat, overlapping as you go so no meat is exposed. Secure the ends by tucking them underneath or tying with kitchen twine. Repeat with remaining skewers.
6. 6 Prepare the grill: light a charcoal grill and wait until the coals are covered with a thin layer of white ash (medium-high heat, about 190–210 °C / 375–410 °F). If using a gas grill, preheat to medium-high. Brush the grates with olive oil.
7. 7 Cook the kokoretsi: place the wrapped skewers on the grill. Cook for 25–35 minutes total, turning every 4–5 minutes to brown evenly on all sides. Baste occasionally with the lemon-oregano-olive oil mixture.
8. 8 Check doneness: the kokoretsi is ready when the intestines are crisp and golden-brown, and the internal temperature of the organ meat reaches 70 °C / 158 °F on an instant-read thermometer, with no pink remaining inside. The outside should crackle slightly when pressed.
9. 9 Rest and serve: transfer the skewers to a platter, squeeze fresh lemon juice over the top, and sprinkle with a little more oregano. Let rest 5 minutes before serving. Traditionally accompanied by lemon wedges, crusty bread, and a glass of dry red wine or tsipouro.