Kokoretsi by Grandpa Tassos
Follow step by step the recipe for an amazing Easter delicacy.
Stir in the salt, pepper and oregano.
After washing the offal well, separate its pieces. Heart, sweetbreads, liver and spleen from which you remove the skin that is hard.
Remove the larynx from the lungs and cut the lungs into pieces.
Remove the chunky pieces from the suet, cut them and add them to the sweets.
Sprinkle the offal with the mixture of salt, pepper, oregano.
Pass the pieces on a skewer / stick, placing the sweetbreads as the first and last piece
Wrap each skewer with the suet
Wrap the kokoretsi with the intestines. You do not need to tighten it too much because as the intestines are cooked they will tighten anyway.
Turn on the oven at 175 degrees on the heating elements.
Place them on vines or on a griddle in a pan and put them in the oven.
Bake first at 175 degrees with the fan off for 1 hour. Then at 250 degrees in the air for 30 minutes. Finally, bake for another 5 minutes on the top shelf on the grill to get color.
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1 Lamb offal 900g
2 lamb intestines
1 Lamb suet
2 g black pepper
1tsp dried oregano