KOKORETSI

Directions

The most crucial part of the preparation, and perhaps the most difficult, is the washing. It must be particularly thorough. It's essential to wash the intestines well on both sides, and to do this, we need to turn them inside out so that they are very well cleaned with plenty of water and lemon or vinegar for disinfection. At this stage, care must also be taken not to tangle the intestines, which would later make it difficult to wrap them.

Next, we prepare the liver. We cut the liver into evenly sized pieces so that our kokoretsi (a traditional Greek dish) comes out uniform. We marinate them with salt, pepper, oregano, olive oil, and any other herbs we like (e.g., thyme, garlic, etc.).

We thread the pieces of liver onto the skewer, making sure not to place the same types side by side.

Next, we will "wrap" the intestines on the skewer. This will require the help of another person (they shouldn't come just for the food, right?). One person will turn the skewer while another wraps the intestines. Be careful, as you wrap, to pass the intestines up and down, not just in one spot. This will make the kokoretsi more stable, uniform, and of equal thickness along the length, which will ensure proper cooking.

Now it's time for roasting. Our fire should not be too strong, so the roasting happens gradually. Always turn in one direction (otherwise, the intestines may unravel). If we have a motor, we set it to a low speed; otherwise, the whole group takes turns rotating... Enjoy your meal!