Grilled Lamb Intestines on a Spit
A smoky, savory street-food classic: lamb intestines threaded on a spit and grilled until crisp outside and tender inside, served with fresh chopped tomatoes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 25g
Ingredients
- 1 lb lamb intestines
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 medium tomatoes
Instructions
- 1
Rinse the 1 lb lamb intestines thoroughly under cold water, then pat dry with paper towels.
- 2
Thread the intestines onto a spit or long skewer, folding them back and forth to create a compact roll.
- 3
Brush the intestines with 2 tbsp olive oil and season with 1 tsp salt and 0.5 tsp black pepper.
- 4
Grill over medium-high heat, turning often, until browned and crisp on the outside, about 15-20 minutes.
- 5
Chop the 2 tomatoes and serve alongside the grilled intestines, with extra salt if desired.
Tools you’ll need
- spit or long skewer
- grill or grill pan
- tongs
- knife
- cutting board
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