The number one Greek Easter meze: Kokoretsi. Bake home-made kokoretsi in the oven of your kitchen and serve sit alongside a Yiannoudi wine OÍKADE by Oenou Yi-Ktima Vassiliades!


  • 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


  1. 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.
  2. Rinse the caul fat well and leave it in a bowl with water and the lemon juice for 30 minutes. Drain and set aside.
  3. Wash the lamb pluck well and cut all of it into 4-5 cm pieces.
  4. Put them in a bowl with the thyme, rosemary, red chili flakes, oregano, zest and pepper. Leave to marinate for 1 hour.
  5. Preheat the oven to 200 ° C.
  6. Add the meat on 2 30cm metal skewers alternately: lungs, heart, liver, and season with salt and pepper.
  7. Cut a piece of caul fat to cover the whole skewer by wrapping it evenly over the meat.
  8. Proceed with the intestines and patiently wrap them over the fat caul, tightening them well on the edge of the skewer.
  9. 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.
  10. Open the foil and leave to cook for another 30 minutes.
  11. Remove from the oven and the skewer, cut into pieces and serve next to a bottle of OÍKADE by Oenou Yi-Ktima Vassiliades for the ultimate Easter treat!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.