120 min

Baking Time

180 min



“Kokoretsi” is a traditional dish we can find in the menu of all the good taverns. It is also a “classic” dish of Greek Easter menu. How is “kokoretsi” prepared?


  • 2 lamb plucks
  • 2kg intestines of lamb
  • 2 suets (lace fat)
  • 2 garlic gloves (grated)
  • ½ bunch parsley (chopped)
  • 2tbsp oregano
  • ½ cup lemon juice
  • 1 lemon
  • ½  cup olive oil
  • Salt & pepper


  1. Wash up the plucks well, chop into pieces. The drain them.
  2. Turn the lamb’s intestines inside out and wash up them really carefully. Rub the intestines with lemon, then drain them.
  3. Wash up the suet (lace fat) and boil them in lukewarm water to soften them.
  4. Put the plucks in a bowl and add the garlic, the parsley, the oregano, salt & pepper. Mix up the ingredients.
  5. Use a big spit and set the plucks’ pieces on it, adding a different piece of the plucks each time and a piece of suet (lace fat).
  6. Once this process is over, sprinkle with some salt & pepper. Take the intestines and set the starting point of it on the spit. Then coil with the intestines all the plucks’ and suet’s (lace fat) pieces.
  7. Sprinkle with salt and place the spit on fire, high above the cinder grill so that it doesn’t get burnt,
  8. Grill the “Kokoretsi” turning slowly the spit for 3 hours, topping it often with olive oil and lemon juice so that a crispy crust is made in the end.
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