Grilled Lamb Intestines Wrapped on a Spit

Ingredients

• 1 lb lamb intestines
• ½ lb lamb meat
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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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