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Kokoretsi

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Kokoretsi

Method

  • Firstly, we have to wash the lamb intestines very well. Tie a knot on the one edge, take a straw, and press it right under the knot. In that way, you will turn the outer part of the intestine inwards, and the inner part outwards.
  • Cut the knots, remove the straw, add the intestines into a strainer, and rinse thoroughly under cold running water.
  • Transfer them into a bowl and add the vinegar, 1 tablespoon salt, and mix. Refrigerate for 1-2 hours. Drain, rinse, and set aside.
  • Divide the lamb pluck per organ, cut them into 2-3 cm pieces, and add them into a bowl. Add the rosemary leaves, salt, and pepper.
  • In a blender add the garlic finely chopped, the lemon zest, the olive oil, and beat until there is a paste. Add the paste into the bowl with the lamb pluck, mix, and refrigerate for 1-2 hours.
  • Thread the pieces of the lamb pluck alternately onto the skewer. Ideally, you should start with the heart as it is harder and it will help stabilize your kokoretsi on the skewer.
  • Optionally, wrap with the caul fat.
  • Tie the edge of the intestines onto the skewer and, firstly, wrap them lengthwise so that so that they will not go between the lamb pluck pieces.
  • Wrap the remaining intestines vertically onto the skewer, until the whole lamb pluck is covered and there are no more intestines.
  • Spread some aluminum foil and parchment paper onto your working surface, and place the kokoretsi on top. Add the olive oil, the butter into pieces, salt, pepper, rosemary, and wrap it well.
  • Roast for 2 ½ hours, uncover, and roast for 1 ½ hours on the low position of the rotisserie.
  • Cut into portions and serve.
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Nutritional
Chart

Nutrition information per portion

417
Calories (kcal)
21 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

16.0
Total Fat (g)
23 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

6.0
Saturated Fat (g)
30 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

4.2
Total Carbs (g)
2 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.0
Sugars (g)
0 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

64.0
Protein (g)
128 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.0
Fibre (g)
0 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

3.6
Sodium (g)
60 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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