Ingredients with Measurements:
- 1 lamb liver
- 1 lamb heart
- 1 lamb lung
- 1 lamb sweetbread
- 1 lb lamb intestines
- 1 onion, finely chopped
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp dried oregano
- Salt and pepper, to taste
Special equipment needed:
- Skewers
- Grill or barbecue
Step-by-step instructions:
1. Clean the lamb intestines thoroughly by rinsing them in cold water and removing any excess fat or debris.
2. Cut the lamb liver, heart, lung, and sweetbread into small pieces and mix them together in a bowl.
3. Add the chopped onion, olive oil, lemon juice, oregano, salt, and pepper to the bowl and mix well.
4. Thread the lamb intestines onto skewers, making sure to leave enough space between each piece.
5. Stuff the lamb liver mixture into the lamb intestines, making sure to pack it tightly.
6. Grill the lamb kokoretsi over medium heat for 30-40 minutes, turning occasionally, until the meat is cooked through and the outside is crispy and golden brown.
7. Remove the skewers from the grill and let the lamb kokoretsi rest for a few minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 40g
- Carbohydrates: 5g
- Protein: 30g
Substitutions for ingredients:
- Beef liver, heart, and lung can be substituted for lamb.
- Chicken or turkey intestines can be used instead of lamb intestines.
- Fresh oregano can be used instead of dried.
Variations:
- Add chopped garlic or fresh herbs to the lamb liver mixture for extra flavor.
- Serve with tzatziki sauce or a squeeze of lemon juice.
Tips and tricks:
- Make sure to clean the lamb intestines thoroughly to avoid any unpleasant flavors.
- Pack the lamb liver mixture tightly into the lamb intestines to prevent it from falling out while grilling.
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
Storage instructions:
- Store any leftover lamb kokoretsi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb kokoretsi in the oven or on the grill until heated through.
Presentation ideas:
- Serve the lamb kokoretsi on a platter with lemon wedges and fresh herbs.
Garnishes:
- Fresh parsley or mint leaves can be used as a garnish.
Pairings:
- Serve with a Greek salad and crusty bread for a complete meal.
Suggested side dishes:
- Grilled vegetables or roasted potatoes make great side dishes for lamb kokoretsi.
Troubleshooting advice:
- If the lamb kokoretsi is not cooking evenly, rotate the skewers on the grill to ensure that all sides are cooked evenly.
Food safety advice:
- Make sure to cook the lamb kokoretsi to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Lamb kokoretsi is a traditional Greek dish that is typically served during Easter celebrations.
Flavor profiles:
- The lamb kokoretsi has a rich, savory flavor with a crispy exterior and a tender, juicy interior.
Serving suggestions:
- Serve the lamb kokoretsi with a side of tzatziki sauce and pita bread for a traditional Greek meal.
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Region: Greek