Grilled Lamb Intestines Wrapped on a Spit
A rustic, smoky skewer of seasoned lamb intestines and meat, grilled until crisp and golden. Perfect for a quick, adventurous meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Rinse the 1 lb lamb intestines thoroughly under cold water, then pat dry with paper towels. Cut the 0.5 lb lamb meat into 1-inch chunks.
Step 2
In a bowl, toss the lamb meat with 2 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp dried oregano until evenly coated.
Step 3
Thread the lamb meat onto a spit or long skewer, alternating with pieces of intestine, wrapping the intestine around the meat as you go.
Step 4
Grill over medium-high heat, turning frequently, until the intestines are crisp and golden and the meat is cooked through, about 15-20 minutes. Let rest for 2 minutes before slicing.
Step 5
Slice the kokoretsi into bite-sized pieces and serve hot with lemon wedges or a sprinkle of extra oregano if desired.
Tools you’ll need
- Spit or long skewer
- Grill or grill pan
- Knife
- Cutting board
- Bowl
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