🍖 Kokoretsi
Kokoretsi is a Greek spit roast of lamb offal — liver, lungs, heart and sweetbreads — threaded on a skewer and wrapped tightly in cleaned intestines. It turns slowly over charcoal for hours until the casing is crisp and the inside is tender. Seasoned with oregano and lemon, it is sliced and served hot.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1.2 kg lamb offal (liver, heart, lungs, sweetbreads), cleaned
- 600 g lamb intestines, cleaned
- 2 tbsp dried oregano
- 2 lemons
- Salt and black pepper
Method
- Cut the offal into chunks and season with oregano, lemon juice, salt and pepper.
- Thread onto a long spit and wind the intestines tightly around it.
- Roast slowly over low charcoal for 2.5–3 hours, turning constantly.
- Slice and serve with lemon wedges.
How to make it lighter
- Keep the portion to about 150–200 g alongside other dishes.
- Serve with a big tomato and cucumber salad or with greens.
- Squeeze plenty of lemon for flavor instead of extra oil.
History
Kokoretsi is closely tied to Greek Easter, when it is roasted beside the whole lamb on the spit. Similar dishes exist across the Balkans and in Turkey as kokoreç.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →