Ingredients with Measurements:
- 2 lbs lamb offal (liver, heart, lungs), cleaned and trimmed
- 1 lb lamb sweetbreads, cleaned and trimmed
- 1 lb lamb fat, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1/2 cup chopped scallions
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 large onion, sliced
- 1 lemon, sliced
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Large mixing bowl
- Meat grinder or food processor
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the lamb offal, sweetbreads, and lamb fat. Grind the mixture using a meat grinder or food processor until it forms a smooth paste.
3. Add the breadcrumbs, parsley, mint, dill, scallions, lemon juice, olive oil, salt, and pepper to the meat mixture. Mix well to combine.
4. Thread the meat mixture onto the wooden skewers, alternating with slices of onion and lemon.
5. Place the skewers in a baking dish and cover with aluminum foil.
6. Bake for 1 1/2 to 2 hours, or until the meat is cooked through and the internal temperature reaches 160°F.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the kokoretsi is golden brown and crispy.
8. Serve hot, garnished with fresh herbs and lemon wedges.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Protein: 40g
Carbohydrates: 15g
Fiber: 2g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Lamb offal can be substituted with beef or pork offal.
- Lamb sweetbreads can be substituted with chicken or veal sweetbreads.
- Lamb fat can be substituted with pork fat.
Variations:
- Add chopped garlic and red pepper flakes to the meat mixture for extra flavor.
- Use different herbs such as thyme, oregano, or rosemary.
- Substitute lemon juice with red wine vinegar or apple cider vinegar.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning in the oven.
- Use a meat thermometer to ensure the internal temperature of the kokoretsi reaches 160°F.
- Serve with tzatziki sauce and pita bread for a traditional Greek meal.
Storage instructions:
Leftover kokoretsi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kokoretsi in a baking dish and cover with aluminum foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the kokoretsi on a large platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Tzatziki sauce, pita bread, Greek salad
Suggested side dishes:
Roasted vegetables, rice pilaf, mashed potatoes
Troubleshooting advice:
- If the kokoretsi is not cooked through, cover with aluminum foil and continue baking until the internal temperature reaches 160°F.
- If the kokoretsi is too dry, add more olive oil or lemon juice to the meat mixture.
Food safety advice:
- Always wash your hands and utensils thoroughly before handling raw meat.
- Cook the kokoretsi to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover kokoretsi in the refrigerator and consume within 3 days.
Food history:
Kokoretsi is a traditional Greek dish made from lamb offal, sweetbreads, and fat, seasoned with herbs and spices, and cooked on a skewer. It is typically served during Easter celebrations and other special occasions.
Flavor profiles:
Savory, herbaceous, tangy
Serving suggestions:
Serve hot with tzatziki sauce and pita bread for a traditional Greek meal.
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Region: Greek