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 porcje
Cuisine: greek
Ingredients: 1,5 szt. 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 (opcjonalnie); 4 ząbek garlic minced; 2 łyżeczka dried oregano; 1 łyżeczka paprika; 1,5 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 1 szt. lemon for serving (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 4 godz. 15 min
Porcje: 4
Trudność: Trudny

Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1,5 szt.lamb 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(opcjonalnie)
4 ząbekgarlic, minced
2 łyżeczkadried oregano
1 łyżeczkapaprika
1,5 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

garnish

1 szt.lemon, for serving(opcjonalnie)

Sprzęt

skewer · grill · large bowl · cutting board · knife

Sposób przygotowania

Krok po kroku

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.
Około 30 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Około 3 godz.
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.

Przechowuj prawidłowo

Przechowywanie

Store leftover kokoretsi in an airtight container in the refrigerator.

Odgrzewanie

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