Greek Easter Kokkoretsi Recipe

If you’re like me and love diving into bold culinary adventures, this traditional kokoretsi recipe will have you embracing a flavor journey that’s as rich in history as it is in taste. Let’s get ready to fire up the grill and savor these tantalizing bites!

Diving deep into traditional Greek flavors is a passion of mine, and Kokkoretsi is an authentic Easter pleasure. This savory dish, using lamb organ meats like liver, heart, and sweetbread, plus a generous portion of wrapped intestine, provides a dense mix of proteins and minerals.

Enhanced with oregano, a healthy portion of olive oil, and the fresh high notes of lemon, it’s a thoroughly tasty dish.

Greek Easter Kokkoretsi Recipe Ingredients

• Lamb Liver: A rich source of protein, iron, and vitamin A, lamb liver adds a robust, savory flavor to the dish.
• Lamb Heart: High in protein and essential nutrients, it contributes a tender, flavorful touch.
• Lamb Sweetbread: Delicate in flavor, sweetbreads are packed with protein and often considered a gourmet treat.
• Intestine: Essential for wrapping, it provides texture and absorbs flavors beautifully.
• Olive Oil: Adds healthy fats and a smooth richness to the overall flavor profile.

Greek Easter Kokkoretsi Recipe Ingredient Quantities

• 1 lamb liver
• 1 lamb heart
• 1 lamb spleen (optional)
• 1 lamb or goat lung
• 1 lamb sweetbread
• 1 intestine (about 2-3 meters)
• Salt and pepper to taste
• 1 tablespoon dried oregano
• 1 tablespoon olive oil
• Lemon wedges for serving

How to Make this Greek Easter Kokkoretsi Recipe

1. Start with a very thorough cleaning of the intestines. Using a gentle but steady flow of water, wash the intestine out completely, using cold water and washing very thoroughly both inside and outside. Let it soak in a water and vinegar bath for about 30 minutes. This will not only help any odors from the intestines lessen but will also help somewhat with cleaning them further.

2. As the intestine is soaking, prepare the lamb liver, heart, spleen, lung, and sweetbread. These organ meats should be washed and cut into small, even pieces—about 2-inch cubes. The organ meats should be patted dry. That is the preparation process.

3. In a big bowl, put together the pieces of meat with the salt, pepper, dried oregano, and olive oil. Mix well so everything is evenly covered and the seasonings are part of the meat.

4. Gather together a number of skewers and start pushing the tender, seasoned meat onto them, mixing in the different kinds of organ meats (heart, liver, kidney, etc.) to achieve a pleasing medley of flavors. Make sure you pack the meat on tightly—shish kebab-style—so that it will hold together when you plunge it into the hot oil.

5. Slice the washed intestine into long strips, about 2 feet each, and tie one end securely to the base of the skewered meat.

6. Encase the organ meat in the intestine. Pack the organ meat tightly and secure it in the intestine. This is how you make kokoretsi.

7. Ready a grill with hot coals or preheat a gas grill to medium heat. Ensure that the grill grates are clean and well-oiled, preventing sticking.

8. Put the kokoretsi skewers on the grill. Grill slowly over medium heat for about 2-3 hours, turning every so often to ensure the cooking is even. The kokoretsi should be crispy on the exterior and thoroughly cooked on the interior.

9. After cooking, take kokoretsi off the grill. Allow it to rest for several minutes before cutting it into thick, round slices.

10. Serve kokoretsi piping hot, with lemon wedges alongside for squeezing over the slices just before eating. Enjoy the authentic taste!

Greek Easter Kokkoretsi Recipe Equipment Needed

1. Clean sink or large basin
2. Knife
3. Cutting board
4. Large bowl
5. Mixing spoon or hands for mixing
6. Kitchen towels or paper towels
7. Skewers
8. Grill (charcoal or gas)
9. Grill brush
10. Tongs
11. Plate or serving tray

FAQ

• What is kokoretsi?Kokoretsi likokoritsi is a traditional Greek dish made from lamb offal wrapped in intestines and typically grilled or roasted. Kokoretsi is often served during Easter as part of the celebratory meal, as it is.
• How do I clean the intestines?Wash the intestines well in cold water, then soak them in an aqueous solution of vinegar or lemon juice. Wash them again until the water runs clear.
• Can I substitute any ingredients?The spleen from the lamb is an optional ingredient, as are various herbs used for seasoning. However, to preserve the integrity of the dish, central components like liver, heart, and intestines must remain.
• How do you cook kokoretsi?Typically, it is tightly skewered and cooked on a rotisserie over an open flame or in an oven until the exterior is golden brown and crispy.
• How do I know when it’s done?Kokoretsi is finished when the exterior is crunchy and the internal temperature is at least 160°F (71°C). This ensures that the offal is thoroughly cooked.
• What is the best way to serve kokoretsi?Serve it with a squirt of lemon juice and accompaniments like salad or bread. Serve it freshly sliced.
• Is kokoretsi safe to eat?Certainly! If it is correctly cleaned and cooked well, kokoretsi is safe and fabulous to eat.

Greek Easter Kokkoretsi Recipe Substitutions and Variations

You can leave out lamb spleen or replace it with more lamb liver or heart if you can’t get lamb spleen or don’t want to use it.
You can use veal sweetbread as a substitute for lamb sweetbread.
Should you find it impossible to obtain lamb or goat lung, you might consider using additional lamb liver as a substitute.
If lamb intestine is hard to find, you can substitute it with pork intestine for wrapping.

Pro Tips

1. Prepare Ahead For convenience, clean and soak the intestines the day before. This allows more time for the flavors to meld with the meat and ensures thorough cleaning.

2. Flavor Infusion After mixing the organ meats with the seasoning, let them marinate in the refrigerator for at least an hour. This enhances the flavor and results in a more aromatic dish.

3. Perfect Skewering To help with stability and handling when grilling, consider using two skewers per kokoretsi. This makes turning them easier and prevents the ingredients from rotating on a single skewer.

4. Grill Setup If using a charcoal grill, arrange the coals to provide both direct and indirect heat zones. Start cooking on indirect heat to avoid flare-ups from dripping fat, then finish over direct heat for a crispy exterior.

5. Resting Time Allowing the cooked kokoretsi to rest for 5–10 minutes before slicing helps the juices redistribute, ensuring a moist and flavorful result.