Ingredients with Measurements:
- 2 lbs lamb intestines, cleaned and trimmed
- 1 lb lamb liver, cleaned and trimmed
- 1 lb lamb sweetbreads, cleaned and trimmed
- 1 cup chopped fresh parsley
- 1 cup chopped fresh dill
- 1 cup chopped fresh mint
- 1 cup crumbled feta cheese
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
Special Equipment Needed:
- Metal skewers
- Butcher's twine
Step-by-Step Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, combine the chopped parsley, dill, and mint.
3. Add the crumbled feta cheese, olive oil, lemon juice, paprika, salt, and black pepper to the bowl. Mix well.
4. Cut the lamb intestines, liver, and sweetbreads into small pieces, about 1 inch in size.
5. Thread the lamb pieces onto metal skewers, alternating between the different types of meat.
6. Once all the meat is threaded onto the skewers, wrap the lamb kokoretsi with butcher's twine, securing the meat tightly.
7. Brush the kokoretsi with the herb and feta cheese mixture, making sure to coat all sides.
8. Place the kokoretsi on the grill and cook for 20-25 minutes, turning occasionally, until the meat is cooked through and slightly charred.
9. Remove the kokoretsi from the grill and let it rest for 5-10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 25g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 800mg
Substitutions for ingredients:
- If you can't find lamb intestines, liver, or sweetbreads, you can use chicken or beef instead.
- If you don't have fresh herbs, you can use dried herbs instead.
- If you don't have feta cheese, you can use goat cheese or blue cheese instead.
Variations:
- Add chopped garlic to the herb and feta cheese mixture for extra flavor.
- Serve the kokoretsi with a side of tzatziki sauce for dipping.
- Add chopped tomatoes and cucumbers to the herb and feta cheese mixture for a Greek salad-inspired kokoretsi.
Tips and Tricks:
- Make sure to clean and trim the lamb intestines, liver, and sweetbreads thoroughly before using them in the recipe.
- Soak the metal skewers in water for 30 minutes before using them to prevent them from burning on the grill.
- Wrap the kokoretsi tightly with butcher's twine to prevent the meat from falling off the skewers while cooking.
Storage Instructions:
Store any leftover kokoretsi in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the kokoretsi, place it in a preheated oven at 350°F for 10-15 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:
- Serve the kokoretsi with a side of Greek salad and roasted potatoes.
- Pair the kokoretsi with a glass of red wine, such as a Greek Agiorgitiko or a Cabernet Sauvignon.
Suggested Side Dishes:
Greek salad, roasted potatoes
Troubleshooting Advice:
- If the kokoretsi is cooking too quickly on the grill, move it to a cooler part of the grill or lower the heat.
- If the kokoretsi is not cooking evenly, rotate the skewers frequently while cooking.
Food Safety Advice:
- Make sure to clean and trim the lamb intestines, liver, and sweetbreads thoroughly before using them in the recipe.
- Cook the kokoretsi to an internal temperature of 160°F to ensure that it is safe to eat.
Food History:
Kokoretsi is a traditional Greek dish made from lamb intestines, liver, and sweetbreads, seasoned with herbs and grilled on skewers. It is typically served during Easter celebrations in Greece.
Flavor Profiles:
The kokoretsi is savory and slightly tangy, with a smoky flavor from the grill. The feta cheese adds a creamy and salty element to the dish.
Serving Suggestions:
Serve the kokoretsi as a main course for a Greek-inspired dinner party or Easter celebration.
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Region: Greek