🇬🇷 Greece · Food
Kokoretsi: Traditional Greek Offal Spit Roast
By eatmundo · July 8, 2026
🇬🇷 GRKokoretsi is a celebrated Greek street food, featuring seasoned lamb offal (liver, heart, kidney, sweetbreads) wrapped tightly in lamb intestines and slow-roasted over charcoal. It's known for its incredibly rich flavor and crispy exterior, a true delicacy for adventurous eaters.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by thoroughly cleaning all lamb offal and intestines. It’s crucial to wash them meticulously with running cold water and lemon juice until completely clear and odorless.
- 2
Cut the cleaned liver, heart, kidney, and sweetbreads into approximately 2-3 cm pieces. Season these pieces generously with 2 teaspoons of dried oregano, salt, and freshly ground black pepper.
- 3
Thread the seasoned offal pieces onto a long metal spit, alternating with small pieces of lamb caul fat for moisture and flavor. Ensure they are packed tightly but can still rotate.
- 4
Carefully wrap the prepared lamb intestines around the entire threaded offal, starting from one end and moving to the other, ensuring no gaps. This creates the signature cylindrical shape and helps hold everything together during roasting. Don't be shy about wrapping them tightly!
- 5
Once wrapped, season the exterior of the kokoretsi generously again with more salt, pepper, and oregano. You can also drizzle a little olive oil over it for extra flavor.
- 6
Set up your charcoal grill, ensuring a bed of glowing coals with medium heat. Place the spit over the coals and begin slow-roasting, turning it constantly and evenly.
- 7
Continue roasting for 2.5 to 3 hours, or until the kokoretsi develops a deep golden-brown, crispy exterior and the interior is thoroughly cooked through. The constant turning ensures even cooking.
- 8
Remove the kokoretsi from the heat and let it rest for 10-15 minutes before carving. Slice into thick, juicy rounds and serve immediately with fresh lemon wedges and crusty bread. This resting period helps the juices redistribute, ensuring a tender and flavorful experience.
Frequently Asked Questions
What parts of lamb are used in Kokoretsi?+
Kokoretsi typically uses a combination of lamb liver, heart, kidney, and sweetbreads, all wrapped in lamb intestines for cooking.
Why is it slow-roasted over charcoal?+
Slow roasting over charcoal is essential for Kokoretsi to develop its characteristic crispy exterior and tender, evenly cooked interior, infusing it with a smoky flavor.
How do I ensure the intestines are clean enough?+
Thoroughly rinse the intestines multiple times under cold running water, pushing water through them until it runs clear and they have no discernible odor.
Can I cook Kokoretsi in an oven?+
While traditional Kokoretsi is spit-roasted over charcoal, it can be roasted in an oven at 180°C (350°F) for several hours, but it won't achieve the same smoky flavor or crispiness.
🇬🇷 GRMundo Match
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