Kokoretsi – Traditional Greek Lamb Offal Roast

Kokoretsi – Traditional Greek Lamb Offal Roast

Kokorétsi is a festive Greek specialty most famously served at Easter, cherished by devoted carnivores for its intense flavor. This rich roast is made by wrapping seasoned lamb offal – including liver, heart, spleen, kidneys, and sweetbreads – in caul fat (lamb mesentery fat) or cleaned intestines. The tightly bound roll is then slow-roasted over coals or in the oven until the outside is golden and crispy and the inside is succulent. The offal is marinated in a mixture of garlic, lemon juice, oregano, and olive oil, imparting a bright, herbal note to the earthy organ meats. As kokoretsi cooks, the fat renders and bastes the meat from within, resulting in a tender, melt-in-your-mouth texture. It’s traditionally carved into thin slices at the table, often accompanied by lemon wedges or a simple salad to cut through the richness. In Greek tradition, kokoretsi is a communal dish – neighbors and families gather after midnight church services to enjoy it together. Despite its unusual ingredients, many come to love kokoretsi’s savory, layered flavors and consider it a festive delicacy that epitomizes Greek Easter feasting.

Kokoretsi Recipe – Traditional Greek Lamb Offal Roast
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Kokoretsi Recipe – Traditional Greek Lamb Offal Roast

Recipe by Travel S HelperCourse: Main, AppetizerCuisine: GreekDifficulty: Advanced
Servings

10

servings
Prep time

45

minutes
Cooking time

180

minutes
Calories

300

kcal

To make kokoretsi, clean and marinate lamb offal pieces in olive oil, lemon juice, minced garlic, oregano, and pepper. Lay out lamb caul fat (or cleaned lamb intestines) and arrange the marinated meat along it. Roll tightly and tie the kokoretsi into a cylinder using kitchen twine. Roast slowly at 325°F (160°C) for about 3 hours, turning occasionally, until the exterior is golden. Let it rest, then slice thinly. Serve with lemon wedges. This creates a flavorful offal roast with a crispy exterior and melt-in-the-mouth interior.

Ingredients

  • Lamb offal: ~4 lbs (1.8 kg) total (mix of liver, heart, spleen, kidneys, sweetbreads), cleaned and trimmed.

  • Lamb caul fat or intestines: enough to encase the offal roll (ask your butcher; must be well-cleaned).

  • Garlic: 4–5 cloves, minced.

  • Extra-virgin olive oil: 3 tablespoons.

  • Lemon: 2, juiced (for marinade and garnish).

  • Dried oregano: 1 tablespoon (or fresh oregano leaves).

  • Fresh mint: 2 tablespoons chopped (optional; adds freshness).

  • Salt and pepper: to taste (season generously).

Directions

  • Marinate the offal: In a large bowl, combine the cleaned lamb offal pieces with minced garlic, olive oil, lemon juice, oregano, salt, and pepper. Toss well. Cover and marinate for at least 30 minutes (or up to overnight) in the refrigerator.

  • Prepare the casing: Lay the caul fat or intestine flat on a clean work surface. If using intestines, make sure they are rinsed and turned inside out. Pat them dry.

  • Form the roll: Arrange the marinated offal in a line along the length of the fat or casing. Roll it tightly into a cylinder, tucking in the edges of the fat as you go. Securely tie the ends and wrap the roll with kitchen twine at 1-2 inch intervals to keep its shape.

  • Preheat oven or spit: Preheat your oven to 325°F (160°C). If using a grill or rotisserie, prepare it for indirect low heat.

  • Roast the kokoretsi: Place the roll on a rack in a roasting pan (or on the rotisserie spit). Roast for about 2.5–3 hours, turning occasionally, until the outside is crispy and golden. The interior should reach about 160°F (71°C). If using an oven, you may drain excess fat from the pan halfway through to promote crisping.

  • Rest: Remove from heat and let the kokoretsi rest 10–15 minutes (it will firm up slightly).

  • Slice and serve: Cut the kokoretsi into 1/2-inch thick rounds. Serve immediately with lemon wedges and enjoy!

Tips, Troubleshooting & Variations

  • Serving Suggestions: Kokoretsi is rich, so serve it as a small appetizer or part of a meze spread. It goes well with a simple salad or pickled vegetables and plenty of warm pita or bread to soak up juices. Offer fresh lemon wedges or a drizzle of lemon juice to balance the flavor. Each 3–4 oz of kokoretsi makes a satisfying appetizer portion.
  • Pairings: Enjoy with ouzo or a robust red wine. A side of tzatziki or vinegar-based sauce (like skordalia) also complements it.
  • Storage & Reheating: Leftover slices can be refrigerated (up to 3 days) and reheated in a pan or oven to re-crisp. They can also be frozen for up to a month. Reheat slowly so the fat renders again.
  • Variations & Substitutions: Try a simpler Sweetbread & Liver Roulade: use only liver and sweetbreads, seasoned similarly. For a Chicken Kokoretsi, wrap seasoned chicken hearts and gizzards in caul fat. Vegetarians sometimes make a “mock kokoretsi” by wrapping a mixture of mushrooms and grains in phyllo dough – very different but inspired by the idea of a roll.
  • Chef’s Tips: Pat the offal pieces very dry to help the casing adhere. If any gaps appear when rolling, tuck the fat in by hand or use toothpicks. Cook slowly at low heat to render the fat fully without burning. Check doneness with a meat thermometer. Do not rush the process; the magic is in the slow roast.
  • Make-Ahead: You can assemble the roll and refrigerate it a few hours before roasting (leave wrapped in plastic until ready to cook). This dish is best enjoyed fresh from the oven.
  • Equipment Needed: - Roasting pan with rack (or rotisserie/spit setup) - Kitchen twine - Large mixing bowl - Sharp knife and cutting board - Meat thermometer (optional, for doneness)

Nutrition Facts (per serving, ~3 oz)

Calories

Protein

Carbohydrates

Fat

Allergens

~300

22 g

1 g

23 g

None (gluten-free)

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