Kokoretsi (Grilled Offal Skewer)

• 1 pound mixed offal (liver, heart, kidneys), trimmed and cut into 1-inch pieces
• 1 pound lamb casing
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt to taste
• Freshly ground black pepper to taste
• Skewers, soaked in water

Steps

1. 1 In a bowl, mix olive oil, lemon juice, garlic, oregano, and cumin.
2. 2 Add the offal pieces and season with salt and pepper; toss to coat.
3. 3 Refrigerate for at least 30 minutes.
4. 4 Carefully stuff the offal mixture into the lamb casing.
5. 5 Cut into 4-inch lengths and thread onto skewers.
6. 6 Preheat grill to medium-high heat.
7. 7 Grill skewers for about 20 minutes, turning occasionally, until charred and cooked through.
8. 8 Serve immediately.

Equipment

• Grill
• Skewers
• Meat grinder or butcher's assistance (for casing)

Variations

• For a simpler version, grill the marinated offal without casing.
• Substitute pork casing if lamb is unavailable.

Substitutions

• If lamb casing is unavailable, use beef intestines or skip casing entirely.

Pairings

• Grilled vegetables
• Herbed rice pilaf

Nutrition

Tips

• Ask your butcher to prepare the lamb casing if you're unsure how to handle it.
• Keep skewers moist by brushing with extra marinade while grilling.

Storage

Kokoretsi is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.

Freezing: Not recommended due to the texture changes in offal and casing upon thawing.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pair with a zesty tzatziki sauce for a cooling contrast.

FAQ