A traditional greek dish of kokoretsiA traditional greek dish of kokoretsi

Greek cuisine is famous for its bold flavors and unique dishes. One Greek delicacy that stands out in particular is Kokoretsi. This dish is made by wrapping and skewering various organ meats, such as lamb or goat intestines, and grilling the meat over a charcoal fire. In this article, we will explore everything you need to know about making Kokoretsi from Greece and how to do it properly to achieve that perfect flavor and texture.

What is Kokoretsi and why is it a popular Greek delicacy?

Kokoretsi is a traditional Greek dish made from skewered and grilled offal meats, wrapped in a casing of lamb or goat intestine. The dish has its roots in the Eastern Mediterranean, with some versions of Kokoretsi also found in Turkey, Iran, and Iraq. The dish is a popular street food across Greece, and it is a must-try dish for anyone looking to immerse themselves in Greek cuisine.

The preparation of Kokoretsi is a time-consuming process that requires skill and expertise. The offal meats used in the dish are carefully selected and cleaned before being seasoned with herbs and spices. The meats are then wrapped in the casing of lamb or goat intestine, which is tied with string to hold the meat in place. The skewered meat is then grilled over an open flame until it is crispy on the outside and tender on the inside. The unique combination of flavors and textures makes Kokoretsi a favorite among locals and tourists alike.

The traditional ingredients used in making Kokoretsi

Organ meats such as lamb intestines or offal are the main ingredient for Kokoretsi. The offal is usually cleaned thoroughly and then wrapped in lamb or goat intestines. Other common ingredients include garlic, lemon zest, onion, and parsley. These ingredients help to add flavor and depth to the dish.

Kokoretsi is a popular dish in Greece and is often served during special occasions such as Easter. The dish is usually cooked on a spit over an open flame, which gives it a smoky flavor and crispy texture. The cooking process can take several hours, but the end result is a delicious and flavorful dish that is enjoyed by many.

While Kokoretsi is traditionally made with lamb or goat offal, some modern variations use chicken or beef offal instead. Additionally, some chefs may add their own unique twist to the dish by incorporating different herbs and spices. Regardless of the variations, Kokoretsi remains a beloved dish in Greek cuisine and is a must-try for anyone visiting Greece.

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Steps to follow in cleaning and preparing the meat for Kokoretsi

Before cooking, it is crucial to clean and prepare the meat carefully. First, soak the intestines in cold water to remove any excess fat or debris. Then, scrape the inner lining of the intestines with a knife to remove any remaining clingy bits. Next, rinse the intestines thoroughly with cold water and then soak them in water mixed with lemon juice for a few hours to eliminate any unpleasant odors. After that, they can be patted dry and stuffed with the prepared filling.

It is important to note that the quality of the meat used in Kokoretsi greatly affects the taste of the final dish. It is recommended to use fresh, high-quality lamb or goat meat, as it has a distinct flavor that complements the filling. Additionally, the meat should be trimmed of any excess fat and cut into thin strips before being wrapped around the filling and secured with the cleaned intestines. This ensures that the meat cooks evenly and results in a tender, flavorful Kokoretsi.

How to make the stuffing for Kokoretsi

The stuffing for Kokoretsi is a critical component in providing flavor and texture. The filling is usually made with minced offal meat, breadcrumbs, chopped onions, garlic, parsley, and lemon zest. Once the filling is prepared, it can be stuffed into the cleaned intestines and secured tightly with skewers.

However, there are variations of the stuffing recipe that can be used to add more depth to the flavor. Some people like to add chopped liver or heart to the mixture, while others prefer to use different herbs and spices such as thyme, oregano, or paprika. It is important to experiment with different ingredients to find the perfect combination that suits your taste.

Another important factor to consider when making the stuffing is the texture. The breadcrumbs help to bind the mixture together, but it is important not to add too much as it can make the stuffing dry. Some people like to add a small amount of milk or cream to the mixture to make it more moist and tender. It is also important to chop the onions and garlic finely to ensure that they are evenly distributed throughout the stuffing.

The art of wrapping and skewering the meat for Kokoretsi

The process of wrapping and skewering the meat can be a bit tricky, but with practice, it can be mastered. First, the flattened intestines should be laid out flat, and then the filling should be spread over them. Then carefully roll the intestines into a cylinder, and tie the ends tight with kitchen string. Next, the cylinder should be skewered with long metal skewers, winding the skewer around the cylinder repeatedly as you go, until it is wrapped tightly. Ideally, the Kokoretsi should be uniform in thickness so it cooks evenly on the grill.

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It is important to choose the right type of meat for Kokoretsi. Traditionally, lamb or goat meat is used, but some people also use beef or pork. The meat should be cut into small pieces and mixed with spices such as oregano, salt, and pepper. Some recipes also call for the addition of offal, such as liver or heart, to give the dish a richer flavor. The filling should be spread evenly over the flattened intestines, making sure not to overstuff them, as this can cause the Kokoretsi to burst during cooking.

Tips for cooking Kokoretsi to perfection on a charcoal grill

Cooking Kokoretsi requires a charcoal grill, which imparts a smoky flavor and a crisp texture to the dish. Cooking the Kokoretsi over coals requires careful attention to the heat level and the timing. While cooking, it should be turned frequently to avoid burning and basting with olive oil to keep it moist. The perfect cooking time depends on the thickness of the Kokoretsi, but it usually takes about an hour to cook through completely.

Another important tip for cooking Kokoretsi is to use high-quality ingredients. The meat should be fresh and of good quality, and the herbs and spices should be of the highest quality possible. This will ensure that the flavors are rich and well-balanced, and that the dish is as delicious as possible.

Finally, it’s important to let the Kokoretsi rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. Once the Kokoretsi has rested, it can be sliced and served with a variety of sides, such as roasted vegetables, salad, or bread.

Variations of Kokoretsi recipes from different regions in Greece

There are various regional variations of Kokoretsi throughout Greece, with some versions using different spices or ingredients. In some regions, the dish is made with pork or beef intestines. In other regions, Kokoretsi is flavored with oregano or cumin. However, the core of the dish remains the same – skewered and grilled organ meats.

One interesting variation of Kokoretsi is found in the island of Crete, where the dish is made with lamb or goat intestines and is seasoned with rosemary and thyme. Another variation is found in the region of Thessaly, where the dish is made with lamb or goat liver and is flavored with garlic and lemon juice. In the region of Epirus, Kokoretsi is made with lamb or goat lungs and is seasoned with paprika and chili flakes. Despite the differences in ingredients and flavors, Kokoretsi remains a beloved dish throughout Greece, often enjoyed during festive occasions and family gatherings.

Serving suggestions and side dishes that pair well with Kokoretsi

Kokoretsi is a flavorful and robust dish on it’s own, but it pairs wonderfully with a few sides and toppings. Greek salad and Tzatziki sauce are two classic options that pair well with Kokoretsi. Other sides that work well with Kokoretsi include rice pilaf, roasted vegetables, or grilled bread.

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If you’re looking to add some more protein to your meal, consider serving Kokoretsi with a side of grilled chicken or lamb. The flavors of the meats will complement each other nicely. Another great option is to serve Kokoretsi with a side of hummus and pita bread. The creamy texture of the hummus and the softness of the pita bread will balance out the bold flavors of the Kokoretsi.

For those who enjoy a bit of spice, consider adding a side of spicy feta dip or harissa sauce. These dips will add a kick of heat to the meal and enhance the flavors of the Kokoretsi. If you’re looking for a lighter side dish, consider serving Kokoretsi with a side of grilled or roasted vegetables. The smoky flavors of the vegetables will complement the rich flavors of the Kokoretsi.

Where to find the best Kokoretsi in Greece: A foodie’s guide

If you’re looking for the best places to try Kokoretsi in Greece, start by exploring local markets or street vendors. Most regions in Greece have specialty Kokoretsi grillers, who serve the dish freshly cooked over charcoal. These traditional food stalls known as Psistaries are most likely to deliver an authentic experience. For a more upscale experience, visit high-end restaurants catering to Greek cuisine in Athens, Thessaloniki, or Crete.

However, if you’re feeling adventurous and want to try making Kokoretsi yourself, head to a local butcher shop and ask for the necessary ingredients. The dish is made from lamb or goat intestines, which are cleaned and wrapped around seasoned offal, such as heart, liver, or lungs. It’s then skewered and grilled over charcoal, giving it a smoky flavor. While it may seem daunting to make, many Greeks take pride in their ability to prepare Kokoretsi and would be happy to share their recipe with you.

Frequently asked questions about making and eating Kokoretsi

Some of the frequently asked questions about Kokoretsi include the best way to cook the dish, variations in seasoning or ingredients, and what sides to serve with the dish.

Health benefits and nutritional value of consuming Kokoretsi in moderation

Kokoretsi is a rich source of protein, vitamins, and minerals, including iron, zinc, and magnesium. The dish is high in cholesterol and saturated fats, so it should be consumed in moderation. However, when eaten as part of a balanced diet, Kokoretsi can deliver health benefits in the form of improved energy and stamina.

The cultural significance of Kokoretsi in Greek cuisine and traditions

Kokoretsi, like other Greek dishes, has great cultural significance for the Greek people and the country’s rich gastronomic history. The dish is steeped in tradition, and preparing and cooking Kokoretsi is often a group activity full of conversation and celebration. In Greece, Kokoretsi is also a popular dish for Easter. It is commonly served at the end of a fasting period to signify the rebirth of Christ.

DIY: Making your own homemade charcoal grill for cooking Kokoretsi at home

If you’re a fan of Kokoretsi and want to prepare the dish at home, then making a DIY charcoal grill is an excellent option. Making a homemade grill requires some basic materials such as cinder blocks, a grate, and charcoal. The internet has many tutorials and guides that can help you create your own grill. With a homemade charcoal grill, you can cook Kokoretsi to perfection at any time.


In conclusion, Kokoretsi is a unique and delicious Greek dish that requires skill and practice to prepare and cook correctly. The dish is both culturally significant and an excellent representation of Greek cuisine. By following the steps outlined above, you can create your Kokoretsi at home to enjoy with your friends and family.

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