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 porsiyon
Cuisine: greek
Ingredients: 1,5 adet 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 (isteğe bağlı); 4 diş garlic minced; 2 çay kaşığı dried oregano; 1 çay kaşığı paprika; 1,5 çay kaşığı salt; 0,5 çay kaşığı black pepper freshly ground; 1 adet lemon for serving (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 4 sa. 15 dk.
Porsiyon: 4
Zorluk: Zor

Alerjen bilgisi: gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1,5 adetlamb 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(isteğe bağlı)
4 dişgarlic, minced
2 çay kaşığıdried oregano
1 çay kaşığıpaprika
1,5 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

garnish

1 adetlemon, for serving(isteğe bağlı)

Ekipman

skewer · grill · large bowl · cutting board · knife

Hazırlanışı

Adım adım

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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 3 sa.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.

Tazeliğini koruyun

Saklama

Store leftover kokoretsi in an airtight container in the refrigerator.

Yeniden ısıtma

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