Ingredients with Measurements:
- 2 lbs lamb intestines, cleaned and trimmed
- 1 lb lamb sweetbreads, cleaned and trimmed
- 1 lb lamb liver, cleaned and trimmed
- 1 lb lamb heart, cleaned and trimmed
- 1 lb lamb kidneys, cleaned and trimmed
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 2 tbsp salt
- 1 tbsp black pepper
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1/2 cup chopped dill
- 2 lemons, sliced
- 1 onion, sliced
- 1/2 cup water
Special equipment needed:
- Metal skewers
- Charcoal grill or oven with broiler
Step-by-step instructions:
1. In a large bowl, mix together olive oil, red wine vinegar, dried oregano, dried thyme, salt, and black pepper.
2. Add the cleaned and trimmed lamb intestines, sweetbreads, liver, heart, and kidneys to the bowl. Toss to coat the meat evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
4. Preheat a charcoal grill or oven broiler to high heat.
5. Thread the marinated lamb pieces onto metal skewers, alternating with slices of lemon and onion.
6. In a small bowl, mix together chopped parsley, mint, and dill.
7. Place the skewers on the grill or under the broiler and cook for 15-20 minutes, turning occasionally, until the meat is browned and cooked through.
8. Brush the lamb kokoretsi with water and sprinkle with the herb mixture.
9. Remove the skewers from the grill or oven and let them rest for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Charcoal grill or oven broiler on high heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 32g
Protein: 38g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 1700mg
Substitutions for ingredients:
- Lamb intestines can be substituted with beef intestines or caul fat.
- Lamb sweetbreads can be substituted with chicken or pork sweetbreads.
- Lamb liver can be substituted with chicken or beef liver.
- Lamb heart can be substituted with chicken or beef heart.
- Lamb kidneys can be substituted with chicken or beef kidneys.
Variations:
- Add chopped garlic to the marinade for extra flavor.
- Use different herbs such as rosemary or basil.
- Add chopped tomatoes to the skewers for a burst of freshness.
Tips and tricks:
- Make sure to clean and trim the lamb organs thoroughly before marinating.
- Soak the metal skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Brush the lamb kokoretsi with water while cooking to prevent them from drying out.
Storage instructions:
Leftover lamb kokoretsi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb kokoretsi in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lamb kokoretsi on a platter with lemon wedges and fresh herbs.
Garnishes:
Garnish with extra chopped herbs and lemon wedges.
Pairings:
Serve with a Greek salad and tzatziki sauce.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Pita bread
Troubleshooting advice:
- If the lamb kokoretsi is cooking too quickly on the outside, move it to a cooler part of the grill or lower the heat on the broiler.
Food safety advice:
- Make sure to clean and trim the lamb organs thoroughly before cooking.
- Cook the lamb kokoretsi to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kokoretsi is a traditional Greek dish made from lamb organs that are wrapped in lamb intestines and cooked on a spit over a charcoal fire.
Flavor profiles:
The lamb kokoretsi is savory and slightly tangy from the marinade, with a hint of freshness from the herbs and lemon.
Serving suggestions:
Serve the lamb kokoretsi as a main course for a Greek-inspired dinner party or barbecue.
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Region: Greek