Grilled offal wrapped in intestines, a savory Greek specialty known as Kokoretsi. pinit

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Delve into the rich culinary heritage of Greece with the tantalizing flavors of Kokoretsi. This traditional Greek dish is a favorite during Easter celebrations, known for its unique combination of offal and aromatic herbs. In this blog post, we’ll explore the art of preparing Kokoretsi, step by step, so you can experience the authentic taste of Greece in your own kitchen. Whether you’re celebrating Easter or simply looking to expand your culinary horizons, Kokoretsi is a dish that will transport your taste buds to the vibrant streets of Greece.

Kokoretsi is a traditional Greek dish with a history deeply rooted in the country’s culinary traditions. Its origins can be traced back to ancient times, and it remains a beloved dish for special occasions and celebrations. Here’s a glimpse into the history and significance of kokoretsi:

  • Ancient Roots: The concept of cooking organ meats on skewers has ancient origins, dating back to the time of the Byzantine Empire. It was a practical way to utilize all parts of an animal and avoid waste.
  • Easter Tradition: In Greece, kokoretsi is closely associated with Easter Sunday celebrations. It’s a common sight at Easter feasts and gatherings, symbolizing the end of Lent and the return to meat consumption.
  • Ingredients: The primary ingredients of kokoretsi include lamb or goat organ meats (such as heart, lungs, and liver), wrapped in layers of seasoned offal and often flavored with herbs like oregano and thyme. The entire concoction is typically seasoned with salt, pepper, and olive oil.
  • Cooking Method: Kokoretsi is cooked on a rotisserie or spit over an open flame, allowing the flavors to meld and the fats to baste the meat, resulting in a crispy, flavorful outer layer and tender, juicy inner meat.


Kokoretsi is a delicious and flavorful Greek dish made from skewered offal, typically lamb or goat, wrapped in a combination of organ meats, herbs, and spices. The offal, which includes organs such as liver, heart, and kidneys, is traditionally marinated and then wrapped in a layer of lamb or goat intestines, giving the dish its distinctive appearance. Kokoretsi is cooked over an open fire or grill, resulting in succulent, tender, and charred meat with a rich flavor that is deeply satisfying. This dish is a beloved part of Greek Easter celebrations, but it can be enjoyed year-round by those who appreciate adventurous and bold flavors.

Tools and Equipment

Prep Time 1 min Cook Time 2 hrs Rest Time 10 mins Total Time 2 hrs 11 mins Difficulty: Intermediate Servings: 6 Calories: 356.66 Best Season: Spring


Step-by-Step Instructions

  1. Clean the lamb or goat intestines by rinsing them thoroughly under cold water and soaking them in a mixture of water and vinegar for about 30 minutes. Rinse again and set aside.

  2. Clean and trim the offal, removing any excess fat or membranes.

  3. In a mixing bowl, combine the minced garlic, lemon juice, red wine vinegar, dried oregano, dried thyme, ground cumin, salt, and black pepper. Stir to create a marinade.

  4. Place the offal in the marinade and coat it well. Let it marinate in the refrigerator for at least 1 hour or overnight for more intense flavors.

  5. Preheat your grill or charcoal barbecue to medium heat.

  6. While the grill is preheating, remove the marinated offal from the refrigerator and prepare the skewers.

  7. Take a section of intestine and stretch it out, then thread the offal onto the skewer, alternating with pieces of intestine. Continue until the skewer is full but not tightly packed.

  8. Use kitchen twine or butcher's string to secure the kokoretsi, tying it at regular intervals along the skewer.

  9. Repeat the process with the remaining offal and intestines until all the kokoretsi skewers are prepared.

  10. Brush the kokoretsi with olive oil to prevent sticking and promote a crispy exterior.

  11. Place the kokoretsi skewers on the preheated grill and cook for approximately 2-3 hours, turning occasionally to ensure even cooking. Adjust the heat as needed to prevent burning.

  12. Cook until the kokoretsi is nicely browned and the internal temperature reaches 160°F (71°C) for medium doneness.

  13. Remove the kokoretsi from the grill and let it rest for 10-15 minutes before removing the twine and slicing.

  14. Slice the kokoretsi into bite-sized pieces and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 356.66kcal
% Daily Value *
Total Fat 20.02g31%
Saturated Fat 5.4g27%
Trans Fat 0.1g
Cholesterol 579.14mg194%
Sodium 261.15mg11%
Potassium 620.38mg18%
Total Carbohydrate 5.41g2%
Dietary Fiber 1.09g5%
Sugars 0.23g
Protein 37.63g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.


Tips and Variations:
  • Make sure to thoroughly clean and rinse the intestines before using them to wrap the offal. If you cannot find lamb or goat intestines, you can substitute with caul fat or bacon.
  • If you prefer a milder flavor, you can soak the offal in milk for 30 minutes before marinating.
  • Experiment with different herb and spice combinations in the marinade to personalize the flavor. Add fresh herbs like rosemary or mint for an aromatic touch.
  • If grilling outdoors is not an option, you can cook the kokoretsi in a preheated oven at 350°F (175°C) for approximately 2-3 hours, or until the internal temperature reaches 160°F (71°C).
Serving Suggestions:
  • Serve the Kokoretsi as a main course during Greek Easter celebrations or for special occasions and gatherings.
  • Accompany the Kokoretsi with traditional Greek side dishes such as tzatziki, Greek salad, or roasted potatoes for a complete and authentic Greek meal.
  • For added freshness, squeeze fresh lemon juice over the sliced Kokoretsi before serving.
Allergen Information:
  • Offal: Kokoretsi is made primarily from organ meats, which may not be suitable for those with dietary restrictions or aversions to offal. Be mindful of individual preferences and dietary restrictions when serving this dish.
Wine or Drink Pairing:
  • Retsina Wine: This Greek wine, known for its resinous taste, pairs well with the strong, savory flavors of kokoretsi.

  • Tsipouro or Ouzo: Traditional Greek spirits like tsipouro or ouzo can be enjoyed as an aperitif or alongside kokoretsi due to their anise-flavored notes.

  • Greek Salad: A light and fresh Greek salad with tomatoes, cucumbers, olives, and feta cheese makes for a great side dish to complement the richness of kokoretsi.

Storage and Leftovers:
  • Immediate Consumption: Kokoretsi is best enjoyed immediately after cooking, when it's at its most tender and flavorful.

  • Reheating: If you have leftover kokoretsi, you can reheat it on a grill or in the oven at a low temperature to avoid overcooking. Ensure it's heated through but not overcooked to maintain its tenderness.

  • Freezing: While you can freeze leftover kokoretsi, it may affect the texture and flavor. Wrap it tightly in plastic wrap and aluminum foil, and use it within a few months for the best results.

Keywords: Kokoretsi, Greek Easter, offal, lamb, goat, organ meat, traditional, Greek cuisine.

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