Kokoretsi

Kokoretsi
 
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This recipe was uploaded
by Despina33

 
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Ingredients

Ingredients
Method
 
  • 2 lamb's hearts
  • 2 lamb's spleens
  • 1 lamb lung
  • intestines of 2 lambs
  • lamb's testicles (optional)
  • 1 lb. of sweet breads
  • caul fat (optional)
  • Marinade
  • 1 small Onion, grated
  • juice of 1 lemon
  • 1/2 cup vegetable oil
  • 3 Bay leaves or 1 Tbsp. of ground bay
  • 1 tsp. dried Greek oregano
  • 2 Tbsp. chopped parsley
  • 1 tsp. Salt
  • Fresh ground black pepper
For my 12th year wedding anniversary my Uncle brought this dish over to our house. Kokoretsi a rotisserie dish made up of the organ meat from the lamb and bound by the intestines It's important to wash, rinse and clean the intestines as soon as possible after purchasing. Invert the intestines and soak in a bowl with water and lemon juice for a couple of hours. Repeat 2-3 times more. Rinse sweetbreads, place in a pan and cover with water. Add juice of 1/2 lemon. Bring to the boil, then drain. Rinse the remaining organ meat and cut all the pieces into equal-sized pieces. Reserve. In a large bowl, add the marinade ingredients and taste-test and recify seasoning. Add the prepared meats to the marinade and mix to incorporate. Cover and leave in refrigerator to marinate for at least 2 hours. Put the intestines and caul fat in cold water and leave to soak during this time. Drain the marinade and pat dry your meats. Season with salt and pepper and thread meats alternately on your spit/skewer. Drain the intestines and wind them up and down and around your skewered meats and then wrap the caul fat to cover the entirety of the Kokoretsi. Secure the Kokoretsi by wrapping butcher's twine around the skewered meats. Give a final touch of salt and pepper and prepare your rotisserie or BBQ pit. Grill slowly over medium-hot coals and, if using a rotisserie with a BBQ, place a pan with water to prevent burning or fat flare-ups. Slow roast on your rotisserie for approx. 2 hours or until the outside is crisp and brown and firm to the touch. Carefully slide the meat off the rotisserie and slice into 1 inch pieces. Squeeze some fresh lemon juice, sprinkle some dried oregano and serve as an appetizer/meze.

Kokoretsi

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This recipe was uploaded by Despina33

 
 

Method


For my 12th year wedding anniversary my Uncle brought this dish over to our house. Kokoretsi a rotisserie dish made up of the organ meat from the lamb and bound by the intestines It's important to wash, rinse and clean the intestines as soon as possible after purchasing. Invert the intestines and soak in a bowl with water and lemon juice for a couple of hours. Repeat 2-3 times more. Rinse sweetbreads, place in a pan and cover with water. Add juice of 1/2 lemon. Bring to the boil, then drain. Rinse the remaining organ meat and cut all the pieces into equal-sized pieces. Reserve. In a large bowl, add the marinade ingredients and taste-test and recify seasoning. Add the prepared meats to the marinade and mix to incorporate. Cover and leave in refrigerator to marinate for at least 2 hours. Put the intestines and caul fat in cold water and leave to soak during this time. Drain the marinade and pat dry your meats. Season with salt and pepper and thread meats alternately on your spit/skewer. Drain the intestines and wind them up and down and around your skewered meats and then wrap the caul fat to cover the entirety of the Kokoretsi. Secure the Kokoretsi by wrapping butcher's twine around the skewered meats. Give a final touch of salt and pepper and prepare your rotisserie or BBQ pit. Grill slowly over medium-hot coals and, if using a rotisserie with a BBQ, place a pan with water to prevent burning or fat flare-ups. Slow roast on your rotisserie for approx. 2 hours or until the outside is crisp and brown and firm to the touch. Carefully slide the meat off the rotisserie and slice into 1 inch pieces. Squeeze some fresh lemon juice, sprinkle some dried oregano and serve as an appetizer/meze.
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