Ingredients
- 2 small lamb offals (including the intestines)
- 2 garlic cloves, finely chopped
- Oregano
- Salt
- Pepper
- 60 g vinegar
- 2 tablespoons olive oil
- Parchment paper
- Aluminum foil
Instructions
Preparing the intestines
- Use a pen to thread one end of the intestine onto it, then roll the intestine onto the pen.
- Once you have a portion of the intestine on the pen, cut it, pull it off, and the intestine will be turned inside out and ready to clean.
- After turning all the intestines inside out, place them in a bowl, wash with cold water, and drain.
- In the same bowl, add the vinegar and mix with your hands to remove any remaining mucus from the intestines.
- Finally, rinse the intestines with cold water to remove all the vinegar, then drain them in a colander.
Preparing the offal
- Using kitchen scissors, cut the offal into pieces about the size of four fingers.
- Wash the pieces thoroughly and drain them in a colander.
- In a large bowl, add the offal pieces along with salt, pepper, oregano, olive oil, and garlic. Mix well to combine.
- Thread the offal pieces onto a large skewer for grilling over charcoal or smaller skewers for roasting in the oven, alternating pieces of liver and lung for even distribution.
- Secure one end of an intestine to the skewer and wrap it up and down several times before starting to wrap it around the offal pieces.
- Continue wrapping the intestine around the kokoretsi to cover all the pieces as much as possible.
- Wrap the kokoretsi first in a layer of parchment paper, then in aluminum foil, and place it in a roasting pan.
- Preheat the oven to 200°C (390°F), then place the pan in the oven. Once it starts to boil, reduce the temperature to 170-180°C (340-355°F) and continue roasting for about 2 hours.
- About 30 minutes before the cooking is complete, unwrap the aluminum foil to allow the kokoretsi to brown and the intestines to become crispy.
- If the offal pieces are larger, the kokoretsi may need more cooking time.
Serve hot and enjoy!
