The number one Greek Easter meze: Kokoretsi. Bake home-made kokoretsi in the oven of your kitchen and serve sit alongside a Maratheftiko wine Geróklima by Oenou Yi-Ktima Vassiliades!
Ingredients:
- 2 kilos lamb intestines, very well washed
- 50 ml vinegar
- Salt
- 1 caul fat, very well washed
- 2 lemons, the juice
- 1 lamb pluck, very well washed
- 2 tbsps thyme
- 2 tbsps rosemary
- 1 tbsp. red chili flakes
- 2 tbsps oregano
- Freshly ground pepper
- 2 lemons, the zest
Preparation:
- After washing the intestines very well, put them in a bowl with the vinegar and salt and leave them for 10 minutes. Rinse, strain and store in a bowl in the refrigerator for 1-2 hours.
- Rinse the caul fat well and leave it in a bowl with water and the lemon juice for 30 minutes. Drain and set aside.
- Wash the lamb pluck well and cut all of it into 4-5 cm pieces.
- Put them in a bowl with the thyme, rosemary, red chili flakes, oregano, zest and pepper. Leave to marinate for 1 hour.
- Preheat the oven to 200 ° C.
- Add the meat on 2 30cm metal skewers alternately: lungs, heart, liver, and season with salt and pepper.
- Cut a piece of caul fat to cover the whole skewer by wrapping it evenly over the meat.
- Proceed with the intestines and patiently wrap them over the fat caul, tightening them well on the edge of the skewer.
- Wrap the skewer with a greaseproof paper and aluminum foil and place in a pan or a hull and bake in the oven for 2 hours.
- Open the foil and leave to cook for another 30 minutes.
- Remove from the oven and the skewer, cut into pieces and serve next to a bottle of Geróklima by Oenou Yi-Ktima Vassiliades for the ultimate Easter treat!
