Kokoretsi (Greek Spit-Roasted Lamb Offal)

Method

1. 1Preparation is one of the most important stages of kokoretsi, because the cleaning needs care. Wash the liver, lungs, sweetbreads and hearts well and cut them into large, even pieces. In a bowl, mix one cup of salt with one cup of pepper.
2. 2Add plenty of the salt and pepper mix to the offal and toss well.
3. 3Thread the pieces onto the spit, alternating them, and once the spit is full, let it drain for 30–60 minutes. This quantity is for a spit of about 1.2–1.5 meters, depending on the size of the pieces.
4. TipThe ideal spit is thin and square, so the kokoretsi turns properly and roasts evenly.
5. 4Wash the intestines well and keep them in a clean bowl until needed. You can keep them in the fridge for up to 1 day, so you can clean them the day before.
6. TipTo clean the intestines well, rinse the inside 3–4 times with plenty of lukewarm running water from the tap. Then pour plenty of vinegar inside and rinse again 2–3 times with plenty of water. This way they get clean and turn white.
7. 5Now for the next important step: wrapping the kokoretsi.
8. 6Tie one intestine at one end, close to the offal, and wind it along the length. Before it runs out, tie on the 2nd intestine and continue.
9. 7Wrap the other 2 intestines around the kokoretsi so they cover most of the offal, starting again with a good knot at one end.
10. 8Once the kokoretsi is ready, season the outside well with salt and pepper again.
11. 9Roast the kokoretsi on the spit over a low fire, set high above the coals, for 1 hour, then lower it and roast for about 1 more hour.
12. TipThe secret to juicy kokoretsi is to take it off the fire when it starts to release white foam, which means there’s no more blood.
13. 10Carefully cut the kokoretsi and slide it off the spit.
14. 11Serve hot, sliced into rounds.