Roumeli Kokoretsi (Κοκορέτσι Ρουμελιώτικο)

Ingredients

Equipment Needed

• •charcoal rotisserie spit, at least 80cm usable length
• •food-safe kitchen twine
• •instant-read thermometer
• •wide tray for seasoning and carrying the kokoretsi

Instructions

1. 1

   Clean the casings

   Rinse the intestines under cold running water, inside and out, until the water runs clear. Rub them gently with the vinegar and the juice of one lemon, then rinse again and keep them in cold water while you work. Buy them cleaned from a serious butcher. This is not the place for romance.

2. 2

   Blanch the offal

   Bring a large pot of water to a boil with the bay leaves and onion. Add the offal and blanch for 6 minutes, just until it firms and the surface dulls. Drain, cool enough to handle, then cut everything into pieces about 3cm wide.

3. 3

   Season the pieces

   Toss the offal with the olive oil, salt, pepper, oregano, and paprika. Let it stand for 20 minutes while you set up the spit. The seasoning should smell clean and lamby, not perfumed. Kokoretsi is offal, fire, salt, and oregano. Λίγα και καλά.

4. 4

   Build the spit

   Thread the offal tightly onto the spit, alternating liver, heart, lung, and sweetbread so the leaner pieces are protected by the richer ones. Shape it into an even cylinder about 8cm thick. Wrap the caul fat around the meat, then wind the intestines over it in close, firm spirals, first lengthwise and then around the body. This wrapping decides the dish: snug casing holds the juices in place and crisps into a salty skin. Loose wrapping opens, dries, and drops its treasure into the coals.

   Tie off the ends of the intestines against the spit. If a section looks bare, wrap it again. The finished kokoretsi should look compact, not shaggy.
5. 5

   Start high

   Set the spit over medium coals, about 25cm above the heat, and turn steadily for 35 minutes. The outside should tighten and begin to color without scorching. If flames lick up, move the coals aside or raise the spit. Fat should drip, not burn black.

6. 6

   Roast lower

   Lower the spit closer to the coals and roast for 60 to 75 minutes more, turning all the time, until the casing is deep brown and crisp and the center reaches 74C. Rest it for 10 minutes before cutting. Slice into thick coins and serve with lemon wedges while the outside still crackles under the knife.

Chef Tips

• •Sourcing wins here. Ask the butcher for lamb offal and cleaned intestines from the same fresh slaughter if possible, and cook them the same day. If the butcher cannot speak plainly about freshness, choose another Easter dish.
• •Do not skip the blanching. It firms the offal so you can thread it cleanly and removes the rough edge without cooking away the character of the meat.
• •Serve kokoretsi first, cut hot from the spit, with lemon, bread, and a glass of dry white wine or tsipouro. It is rich food after a long fast, so the plate wants sharpness, not garnish piled on for decoration.

Advance Preparation

• •Order the offal and cleaned intestines from the butcher 2 to 3 days ahead, especially before Easter.
• •Rinse the intestines the morning of cooking and keep them chilled in cold water with lemon until assembly.
• •Cut and season the blanched offal up to 2 hours before roasting, then keep it covered and refrigerated.

Frequently Asked Questions

Nutrition Information

1 serving (about 180g)