Kokoretsi (Κοκορέτσι) — Charcoal-Grilled Wrapped Lamb Offal

• 300 glamb sweetbreads (thymus/pancreas), cleaned
• 300 glamb liver, cleaned
• 250 glamb heart, cleaned
• 200 glamb kidneys, cleaned (split and core removed)
• 350 glamb caul fat (netting), rinsed
• 800 glamb intestines, thoroughly cleaned (ask butcher for pre-cleaned; still rinse well)
• 30 mlextra-virgin olive oil
• 30 mlfresh lemon juice
• 2 tspdried oregano
• 1 tspground cumin
• 1 tspfreshly ground black pepper
• 10 gfine sea salt
• 15 gfresh parsley, finely chopped
• 2lemons (cut into wedges)

Instructions

1. 1

   Chill all offal and wrapping components very cold so they are easier to handle. Rinse the sweetbreads, liver, heart, and kidneys under cold water, then pat completely dry with paper towels to reduce steaming on the grill.

2. 2

   Cut the sweetbreads, liver, heart, and kidneys into even chunks about 3 cm so they cook at the same rate. Toss the pieces with olive oil, lemon juice, oregano, cumin, black pepper, and 8 g of the salt, then refrigerate for 20 minutes to lightly season and firm up.

3. 3

   Rinse the caul fat and lay it flat on a tray, then keep it chilled until needed so it stays intact. Rinse the intestines in several changes of cold water, then run water through them and pat dry; if they are long, cut into 60–80 cm lengths for easier wrapping.

4. 4

   Thread a sturdy metal skewer or small spit with alternating pieces of offal, packing them tightly to form a compact cylinder. Leave about 6–8 cm of empty skewer at each end for handling, then press the meat firmly so there are no gaps that can dry out.

5. 5

   Wrap the entire skewer with the caul fat first, overlapping slightly to cover the offal completely. This layer bastes the kokoretsi as it cooks and helps the intestines adhere, so take time to seal any exposed spots.

6. 6

   Anchor one end of an intestine strand to the skewer by tying a tight knot, then begin wrapping in a spiral from one end to the other. Keep steady tension and overlap by about one-third of the width each turn, then tie off securely at the end and sprinkle the remaining 2 g salt over the outside.

7. 7

   Prepare a charcoal grill for two-zone cooking: a medium-hot zone and a cooler zone, aiming for about 180–200°C at grate level. Place the kokoretsi over the cooler zone first and rotate every 2–3 minutes for 20 minutes, allowing the intestines to set without bursting.

8. 8

   Move the kokoretsi to the medium-hot zone and continue cooking, rotating frequently, until deeply golden and crisp outside and the center is cooked through, about 60–70 minutes more. If flare-ups occur, shift back to the cooler zone and keep turning; the goal is steady rendering, not scorching.

9. 9

   Rest the kokoretsi on a board for 10 minutes so juices redistribute and the slices stay neat. Slice into 1.5–2 cm rounds, scatter parsley over the top, and serve immediately with lemon wedges for squeezing.