“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
- Wash up the plucks well, chop into pieces. The drain them.
- Turn the lamb’s intestines inside out and wash up them really carefully. Rub the intestines with lemon, then drain them.
- Wash up the suet (lace fat) and boil them in lukewarm water to soften them.
- Put the plucks in a bowl and add the garlic, the parsley, the oregano, salt & pepper. Mix up the ingredients.
- 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).
- 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.
- Sprinkle with salt and place the spit on fire, high above the cinder grill so that it doesn’t get burnt,
- 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.