Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 2 hours (including cleaning and marinating)
Cook Time: 1 hour 45 minutes
Total Time: 3 hours 45 minutes

Quick Ingredients

500 g lamb liver, trimmed, cut in 2.5 cm cubes
300 g lamb heart, trimmed, cut in 2.5 cm cubes
300 g lamb sweetbreads or kidneys, cleaned, cut in 2.5 cm pieces
1.2–1.5 kg lamb intestines, thoroughly cleaned
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
4 garlic cloves, minced
2 tsp dried oregano (preferably Greek)
1 tsp dried thyme
1 tsp smoked paprika (optional)
1 tsp fine sea salt, plus more to finish
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes (optional)
Lemon wedges, fresh oregano or parsley, pita or crusty bread, to serve

Do This

1. Clean lamb intestines very well under cold running water; soak in salted water with lemon for 1 hour, then rinse again.
2. Cut and trim liver, heart, and sweetbreads/kidneys into even cubes. Toss with olive oil, lemon juice, garlic, herbs, spices, salt, and pepper. Marinate 30–60 minutes in the fridge.
3. Preheat spit grill or rotisserie (or oven with rotisserie) to medium heat, about 180–190°C (350–375°F).
4. Thread marinated offal tightly onto the spit, forming an even cylinder 30–35 cm long and 7–8 cm thick.
5. Wrap the cylinder completely with intestines, spiraling and crisscrossing until all meat is covered in a snug “bandage.”
6. Roast on the spit for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally with leftover marinade, until deeply browned, crisp, and cooked through (internal temp about 75°C / 167°F).
7. Rest 10 minutes, sprinkle with flaky salt and lemon juice, slice into thick rounds, and serve hot with bread and more lemon.

Why You’ll Love This Recipe

Captures the spirit of festive Greek-style kokoretsi in a way a determined home cook can actually pull off.
Incredible contrast of textures: crisp, salty exterior with tender, juicy, deeply savory offal inside.
Bright lemon, garlic, and oregano balance the richness and make the flavors surprisingly approachable.
Perfect centerpiece for a special occasion barbecue or a food-loving crowd that appreciates traditional dishes.

Grocery List

Produce: Garlic, lemons (4–5), fresh oregano or parsley, optional salad or vegetables to serve.
Dairy: None required (optional feta cheese for serving).
Pantry: Extra-virgin olive oil, dried oregano, dried thyme, smoked paprika, red pepper flakes, fine sea salt, flaky salt, black pepper, pita or crusty bread.

Full Ingredients

Lamb Offal Filling

500 g lamb liver, trimmed of membranes and cut into 2.5 cm cubes
300 g lamb heart, trimmed of fat and valves, cut into 2.5 cm cubes
300 g lamb sweetbreads or kidneys, cleaned and cut into 2.5 cm pieces
1.2–1.5 kg lamb intestines, thoroughly cleaned (ask your butcher to clean them, plus home cleaning as described)

Marinade & Seasoning

3 tbsp extra-virgin olive oil
3 tbsp freshly squeezed lemon juice (about 1 large lemon)
4 garlic cloves, finely minced
2 tsp dried oregano (Greek style if available)
1 tsp dried thyme
1 tsp smoked paprika (optional but delicious)
1 tsp fine sea salt
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes (optional, for a gentle heat)

For Basting

2 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp dried oregano
Pinch of salt and pepper

To Serve

Lemon wedges (2–3 lemons, cut into wedges)
Fresh oregano or parsley, finely chopped
Flaky sea salt, to finish
Warm pita bread or thick slices of crusty country bread
Optional: simple green salad, tzatziki, or a tomato-cucumber salad on the side

Step-by-Step Instructions

Step 1: Clean and Prepare the Intestines

Even if your butcher has pre-cleaned the intestines, you want to be thorough at home for the best flavor and aroma. Working over a sink, run cold water through each length of intestine, gently sliding it between your fingers to flush out any residue. Repeat until the water runs clear.

Place the cleaned intestines in a large bowl and cover with cold water. Add 2 tbsp salt and the juice of 1 lemon (not listed above), swish well, and let soak for 30–60 minutes. This helps deodorize and firm them up.

After soaking, rinse again very well under cold running water and drain in a colander. Keep chilled in the refrigerator, covered, while you prepare the offal filling.

Step 2: Trim and Marinate the Offal

Pat the liver, heart, and sweetbreads/kidneys dry with paper towels. Trim away any large veins, tough membranes, or excess fat, then cut everything into uniform 2.5 cm cubes so the kokoretsi cooks evenly.

In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika (if using), fine salt, black pepper, and red pepper flakes. Add the cubed offal and toss well so every piece is coated.

Cover and marinate in the refrigerator for 30–60 minutes. Longer marination (up to 2 hours) will deepen the flavor, but avoid overnight marinating to keep the texture pleasant.

Step 3: Preheat Your Spit or Rotisserie Grill

While the offal marinates, prepare your cooking setup. For a traditional approach, use a charcoal or wood-fired spit grill with a rotisserie. Build a medium, even bed of coals and let them burn down until covered in light ash. You want a steady, moderate heat rather than fierce flames.

Target a cooking temperature around 180–190°C (350–375°F). If your grill has a lid thermometer, use it as a guide. For a gas grill with a rotisserie attachment, preheat all burners to medium, then turn off the center burners once hot, leaving side burners on to create indirect heat.

If using an indoor oven rotisserie, preheat to 190°C (375°F) and position a roasting pan under the spit to catch drips.

Step 4: Thread the Offal onto the Spit

Remove the marinated offal from the fridge and let it sit at room temperature for 15–20 minutes so it is not ice-cold going onto the fire.

Slide the first skewer support or fork of your spit into place, then start threading the offal onto the spit rod, alternating liver, heart, and sweetbreads/kidneys. Pack the pieces tightly to form a compact cylinder about 30–35 cm long and 7–8 cm thick. Compress the meat gently with your hands as you go to keep the shape even and stable.

Secure the far end of the cylinder with the second fork or support so the offal cannot slide as it rotates. Give the spit a test spin to ensure it turns smoothly and the load is balanced.

Step 5: Wrap the Offal with Intestines

Take one length of cleaned intestine and tie one end in a small knot around the spit at one end of the offal cylinder. Begin wrapping in a tight spiral, slightly overlapping each pass, working your way to the other end. Keep steady tension so the intestines hug the meat closely.

When you reach the end, loop back in the opposite direction, filling any gaps. Continue with additional lengths of intestine as needed, tucking ends under previous layers. The goal is to create a snug, continuous “bandage” around the offal with no meat exposed. This outer layer will crisp beautifully and keep the interior juicy.

Once wrapped, press the kokoretsi gently all around with your hands to compact and even out the shape.

Step 6: Slow-Roast and Baste Until Crisp

Place the spit over the heat and start the rotisserie turning. For charcoal, position the spit so that the kokoretsi is 20–25 cm above the coals and not directly over any roaring flames. The fat will drip and may flare; adjust coals or move the spit slightly as needed.

Whisk together the basting mixture: 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, and a pinch of salt and pepper. After the first 20–25 minutes of roasting, when the exterior starts to tighten and pale golden spots appear, begin brushing the kokoretsi with the lemon-oregano oil every 15–20 minutes.

Cook for a total of 1 hour 30 minutes to 1 hour 45 minutes, until the intestines are deep golden-brown, blistered, and crisp, and the internal temperature in the center reaches about 75°C (167°F). The outside should look caramelized and slightly charred in spots but not burned.

Step 7: Rest, Slice, and Serve

When done, carefully lift the spit off the grill and set it over a tray or board. Let the kokoretsi rest for 10–15 minutes so the juices redistribute and the exterior sets. This rest makes slicing much easier and keeps the interior moist.

Sprinkle the hot kokoretsi generously with flaky salt and a squeeze of fresh lemon juice. Slide it off the spit onto a cutting board and slice into thick 1.5–2 cm rounds. Arrange slices on a warm platter, scatter with chopped fresh oregano or parsley, and surround with lemon wedges.

Serve immediately with warm pita or crusty bread to soak up the juices, plus a fresh salad or simple sides. Kokoretsi is at its absolute best eaten hot, right off the spit.

Pro Tips

Sourcing matters: Ask a trusted butcher for very fresh lamb offal and intestines, ideally from young animals. Freshness has a huge impact on flavor.
Clean meticulously: Do not rush the intestine-cleaning step. Multiple rinses and a salty lemon soak remove off aromas and leave only a pleasant, rich taste.
Pack the cylinder tightly: Loose pieces can fall off the spit and overcook. Compress the offal firmly as you thread so it behaves like one solid roast.
Moderate, steady heat: Too hot and the outside burns before the inside cooks; too low and the fat does not crisp. Aim for gentle, even browning over time.
Use your senses: The kokoretsi is ready when it smells deeply savory, looks evenly golden and crisp, and the juices run clear when pierced.

Variations

Oven-Roasted Kokoretsi: If you do not have a spit, assemble shorter kokoretsi on thick metal skewers. Lay them on a wire rack over a roasting pan and cook at 190°C (375°F) for about 1 hour, turning every 15 minutes and basting frequently, until crisp and cooked through.
Herb-Forward Version: Add 2 tbsp chopped fresh rosemary and thyme to the marinade, and finish with a shower of chopped parsley and dill for a brighter, more herbaceous flavor profile.
Spiced Anatolian-Inspired: Include 1 tsp ground cumin, 1 tsp sweet paprika, and a pinch of cinnamon in the marinade, and serve with flatbreads, pickled onions, and a yogurt-garlic sauce.

Storage & Make-Ahead

Kokoretsi is best enjoyed freshly roasted, but you can do some work ahead. Clean the intestines and trim the offal up to 1 day in advance; store each separately, well-covered, in the coldest part of your refrigerator. Marinate the offal up to 2 hours before cooking. Avoid longer marinating times, which can affect texture.

Leftover cooked kokoretsi can be cooled completely, tightly wrapped, and refrigerated for up to 3 days. Reheat slices gently in a hot oven (200°C / 400°F) on a wire rack for 8–10 minutes until warmed through and the exterior re-crisps. Freezing is not ideal for this dish, as the texture of offal suffers, but in a pinch you can freeze tightly wrapped slices for up to 1 month and reheat from frozen in a hot oven.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe, without bread or sides): about 480 kcal; 36 g protein; 34 g fat; 4 g carbohydrates; 0 g fiber; 850 mg sodium. Actual values will vary based on the exact cuts of offal used and how much fat renders off during cooking.

Crispy Lamb Kokoretsi, Greek Spit-Roasted Offal