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Authentic Kokoretsi Recipe Greece, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Kokoretsi is a traditional Greek dish that uses lamb or goat offal, including the liver, lungs, heart, kidneys, and sweetbreads, cut into small pieces and wrapped in intestines that are then roasted. The intestines are thoroughly cleaned and inverted to ensure cleanliness. The offal is seasoned with salt and garlic, but the seasoning can also include herbs like rosemary and oregano, lemon zest, pepper, and olive oil. Caul fat, a lacy membrane encasing the organs, can also be used to wrap the offal before the intestines for added moisture and flavor. The prepared skewer is roasted slowly over embers or in an oven. Initially, it is cooked at a moderate temperature to ensure the offal is cooked through; then, the temperature is increased (or the kokoretsi is placed closer to the embers) to brown and crisp the outer layer. The cooking process usually takes several hours, with the kokoretsi being basted with its own juices or additional olive oil to keep it moist. Kokoretsi is typically ... Read more
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Cooking tips
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skewering
The offal should be cut into same-sized pieces and threaded tightly onto a skewer so they do not move during grilling. Start and finish threading with the heart pieces, which are firmer than the rest, so they help keep the others in place. -
wrapping the skewer
The offal should first be wrapped with caul fat, which provides moisture and helps keep everything in place, although that is not necessary. The intestines, which should be thoroughly cleaned beforehand, are secured at one end of the skewer and then wrapped lengthwise to prevent slipping between the offal pieces. Finally, the offal is then wrapped vertically with the intestines until completely enclosed.... Read more
Kokoretsi
PREP 50min
COOK 4h
RESTING 4h
READY IN 8h 50min
The following is the classic recipe for kokoretsi and includes instructions for each step of the exhaustive preparation process. The offal is generously seasoned, not only with the traditional garlic and salt but also with rosemary, pepper, lemon, and olive oil. The recipe is courtesy of the Greek celebrity chef Akis Petretzikis and has a 5-star rating on his website.
Ingredients
2.5 kg (5.5 lbs) lamb pluck
1 kg (2.2 lbs) caul fat
3 kg (6.6 lbs) intestines
100g (3.5 oz) white wine vinegar
1 tbsp salt
FOR MARINADE
5-6 sprig(s) rosemary
30g (1 oz) salt
5-6g (1 tsp) pepper
1-4 clove(s) of garlic
lemon zest, of 2 lemons
50g (1.75 oz) olive oil
TO ASSEMBLE
3 tablespoon(s) olive oil
70g (2.5 oz) butter
3-4 sprig(s) rosemary
Preparation
Step 1/14
Begin by washing the lamb intestines meticulously. Tie a knot at one end, then insert a straw just below the knot. Push the straw through to invert the intestines, turning the outer part inside and the inner part outside.
Step 2/14
Once inverted, cut the knots, remove the straw, and place the intestines in a colander. Wash them thoroughly under cold running water.
Step 3/14
Transfer the intestines to a bowl, add vinegar and 1 tablespoon of salt, and mix well.
Step 4/14
Keep in the refrigerator for 1-2 hours to allow the mixture to work.
Step 5/14
Afterward, drain, rinse again, and set aside.
Step 6/14
Next, split the lamb pluck by organ and cut each into 2-3 cm (1") pieces. Place these pieces into a separate bowl. Add rosemary leaves along with salt and pepper for seasoning.
Step 7/14
In a blender, finely chop the garlic, then add lemon zest and olive oil. Blend until the mixture forms a smooth paste. Incorporate this paste into the bowl with the lamb pluck, mix thoroughly, and refrigerate for 1-2 hours to marinate.
Step 8/14
When ready, thread the lamb pluck pieces onto a skewer in an alternating pattern. Start with the heart; its firmness will help keep the kokoretsi on the skewer.
Step 9/14
Envelop the skewer with caul fat for added flavor and moisture.
Step 10/14
Secure one end of the intestines to the skewer, then wrap them lengthwise to prevent slipping between the lamb pieces. Continue wrapping the remaining intestines vertically until the entire pluck is concealed.
Step 11/14
Prepare your work surface with a layer of aluminum foil and parchment paper, the latter on top of the former.
Step 12/14
Place the kokoretsi on top, then drizzle with olive oil and add pieces of butter. Season with additional salt, pepper, and rosemary. Wrap the kokoretsi tightly in the foil and paper.
Step 13/14
Roast over the embers for 2 ½ hours. After this initial period, uncover the kokoretsi and continue roasting for another 1 ½ hours, but set it very low, close to the embers, ensuring it becomes golden and crispy.
Step 14/14
Once cooked, cut into portions and serve immediately for a delicious, traditional meal.
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