Ready-made kokoretsi

 

What could be easier to cook than absolutely delicious ready-to-make kokoretsi seasoned with all the right herbs and spices - available on special offer at all METRO stores nationwide this Easter!! Hassle free cooking at its finest, making food preparation for your Easter feast that much easier to manage!  

 

Method:

 

Cooking our kokoretsi couldn't be simpler!  Just defrost, thread it on a skewer and slowly grill over medium-hot coals for about two hours.  At this point, lower the position of your skewer closer to the coals and continue cooking until your kokoretsi turns golden brown.

 

Kokoretsi from scratch

 

Ingredients: (for 10-12 people)

 

Liver from 3 lambs 

 

Sweetbread (organ meat of choice) from 3 lambs

 

4-5 kgs. lamb intestines

 

2-3 pieces of caul fat 

 

Salt & Pepper (to taste)

 

Vinegar

 

Method:

 

Wash the intestines and place them in a bowl with water and vinegar. Let them sit for about an hour, after which rinse the intestines well in the sink by carefully opening them with a finger or knitting needle and have water run through them, repeating the process 2-3 times.  Then, drain the intestines well.

 

Next, cut the liver into large mouthful size pieces. Place in a bowl, add salt and pepper, and leave to sit for 2-3 hours.  Rinse the sweetbread (organ meat) as well, cut into skewer size pieces and place in the same bowl as the liver.

 

When ready, thread your ingredients on to the spit skewer, alternating the pieces, so one piece liver, then one piece sweetbread (could be any one of your organ meat such as lung, heart or kidney), and so forth, until your spit skewer is full.  The fat content will allow your kokoretsi to retain its moisture.  Put to the side in a large enough container.

 

Next, take your caul fat (that has already been steeped in lukewarm water for about 5 minutes), place on a wooden surface and wrap the kokoretsi that's already been skewered. 

 

We then take a piece of our intestine and start winding it around the kokoretsi.  Start by tying it at the top end of the kokoretsi, loop it under and over the bottom end and continue winding it vertically around the kokoretsi.  Then take a second piece of your intestine, tie it with a knot at the bottom of the kokoretsi, and begin wrapping it around the meat - round and round, up and down - until the kokoretsi is completely covered.  Repeat if necessary. Make sure that the ends of the intestine are properly tied and salt and pepper to taste. 

 

Grill your kokoretsi over medium-hot coals, rotating slowly, for approximately three hours, until golden brown.  Squeeze some lemon over the meat and sprinkle some oregano for extra flavor!  

 

Happy Easter!