Main Course

Grilled Lamb Kokoretsi

Name: Grilled Lamb Kokoretsi
Prep time: 1 h
Cook time: 3 h
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1.5 pcs lamb intestine cleaned and rinsed thoroughly; 300 g lamb liver cut into 2-3 cm cubes; 200 g lamb heart cut into 2-3 cm cubes; 150 g lamb kidney cut into 2-3 cm cubes; 150 g sweetbread cut into 2-3 cm cubes (optional); 4 clove garlic minced; 2 tsp dried oregano; 1 tsp paprika; 1.5 tsp salt; 0.5 tsp black pepper freshly ground; 1 pcs lemon for serving (optional)

This traditional grilled lamb dish features seasoned lamb offal, including heart, liver, and kidney, tightly wrapped in lamb intestines. It's slow-cooked over coals until tender and deeply flavorful. Often served as a main course or a hearty appetizer.

An original recipe by Forkin

Total time: 4 hr 15 min
Serves: 4
Difficulty: Hard

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 pcslamb intestine, cleaned and rinsed thoroughly
300 glamb liver, cut into 2-3 cm cubes
200 glamb heart, cut into 2-3 cm cubes
150 glamb kidney, cut into 2-3 cm cubes
150 gsweetbread, cut into 2-3 cm cubes(optional)
4 clovegarlic, minced
2 tspdried oregano
1 tsppaprika
1.5 tspsalt
0.5 tspblack pepper, freshly ground

garnish

1 pcslemon, for serving(optional)

Equipment

skewer · grill · large bowl · cutting board · knife

The method

Step by step

1
Ensure the lamb intestines are thoroughly cleaned by rinsing them under cold running water, then soaking them in salted water for at least 30 minutes, changing the water several times.
About 30 min
Cook’s note: Proper cleaning of intestines is crucial for flavor and hygiene.
2
In a large bowl, combine the lamb liver, heart, kidney, and sweetbreads (if using).
3
Add the minced garlic, dried oregano, paprika, salt, and black pepper to the offal. Mix well to ensure all pieces are evenly coated with the seasonings.
About 5 min
Cook’s note: Use your hands for the best mixing.
4
Thread the seasoned offal pieces onto a long skewer, alternating between the different types of offal to create an even log shape. Pack them tightly together.
About 15 min
Cook’s note: A metal skewer about 30-40 cm long works best for this.
5
Carefully begin to wrap the prepared lamb intestine around the offal on the skewer. Start at one end, securing the intestine, and then wrap it tightly and evenly along the entire length of the skewer, covering all the offal.
About 10 min
Cook’s note: Ensure there are no gaps and the intestine is wrapped snugly to hold the offal together during cooking.
6
Secure the ends of the intestine to prevent unraveling. You can tie them off or tuck them under previous wraps.
7
Prepare your grill for indirect cooking over medium-low heat (about 150-180°C or 300-350°F). If using charcoal, arrange coals to one side.
About 15 min
Cook’s note: A rotisserie attachment for your grill is ideal for even cooking.
8
Place the skewer on the grill, ideally on a rotisserie, or turn frequently if cooking directly on the grates. Cook for 2.5 to 3 hours, or until the kokoretsi is deeply browned and cooked through, with the intestines becoming crispy.
About 3 hr
Cook’s note: The internal temperature should reach at least 70°C (160°F).
9
Remove the kokoretsi from the grill and let it rest for 15 minutes before carving.
About 15 min
Cook’s note: Resting allows the juices to redistribute, making the meat more tender.
10
Slice the kokoretsi into thick rounds or chop it into smaller pieces. Serve hot with lemon wedges.

Keep it good

Storage

Store leftover kokoretsi in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat or in an oven until warmed through.