Kokoretsi from Roumeli

Kokoretsi from Roumeli
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  • 1 pluck of lamb or goat and the neck sweetbreads
  • 3-4 large intestines, washed and well cleaned
  • 3 cloves garlic, crushed
  • little parsley, finely chopped
  • salt and pepper
  • oregano


  1. Wash the pluck and cut it into small pieces. Sprinkle with plenty of pepper. Pour enough oregano, garlic and parsley, while stirring well. Pass the pieces in a small spit alternately, ie a piece of liver, a piece of lung, a few sweetbreads, a piece of spleen. Repeat the same procedure until the ingredients are finished and add salt to the kokoretsi.

  2. Then you take an intestine, which you have washed and cleaned well, and nail its edge at the tip of the spit. Once it is set in position, you begin to wrap it around the viscera to the other end of the spit. Use as many intestines are needed so that the pieces are covered well and tied firmly on the spit.

  3. Barbecue for 2 ½ hours, turning the spit at regular intervals. Serve the Kokoretsi cut into thin slices.