Kokoretsi (Traditional Greek Recipe)

2025-12-01

Ingredients

  • 1 set of lamb intestines

  • 1 set of lamb sweetbreads and offal (liver, heart, lungs, kidneys)

  • 1–2 lemons (for cleaning and seasoning)

  • Olive oil

  • Salt

  • Black pepper

  • Oregano

  • Paprika (sweet or smoked, optional)

  • Vinegar (for cleaning)

  • Wooden or metal spit (souvla)

Instructions

1. Clean the Intestines

  1. Rinse the intestines thoroughly under cold water.

  2. Turn them inside out (using water pressure or by threading one end through a straw or skewer).

  3. Wash them several times with:

    • Cold water

    • Lemon juice

    • Vinegar

  4. Let them soak in water with lemon juice for about 20–30 minutes.

2. Prepare the Offal

  1. Cut the liver, lungs, heart, kidneys, and sweetbreads into medium pieces (about 3–4 cm).

  2. Season generously with:

    • Salt

    • Pepper

    • Oregano

    • Paprika

  3. Drizzle lightly with olive oil and mix.

3. Assemble the Kokoretsi

  1. Start threading the offal pieces onto the spit, alternating types for even cooking.

  2. Once the spit is full, begin wrapping the intestines tightly around the offal:

    • First layer: long continuous wrap

    • Second layer: secure tighter gaps if needed

  3. The intestines should fully cover the offal to keep the kokoretsi juicy.

4. Season the Exterior

Rub the wrapped kokoretsi with:

  • Olive oil

  • Salt

  • Pepper

  • Oregano

Some people add a final squeeze of lemon.

5. Cook the Kokoretsi

Cook over charcoal or a rotisserie grill.

  • Rotate continuously.

  • Cook time: 2 to 2.5 hours, depending on heat.

  • The exterior should become golden and crispy, while the inside stays tender.

6. Serve

Let it rest for 5–10 minutes, then slice into pieces.
Serve with:

  • Lemon wedges

  • Fresh bread

  • Salad or tzatziki

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