Authentic Greek Kokoretsi Recipe: Grilled Lamb Offal on the Arteflame

Introduction

There is perhaps no aroma more evocative of a traditional Greek Easter than the smoky, savory scent of Kokoretsi slowly roasting over an open fire. This ancient delicacy, consisting of seasoned lamb organ meats wrapped tightly in intestines, is a culinary masterpiece that celebrates nose-to-tail eating at its finest. While it might sound intimidating to the uninitiated, the result is a textural marvel: a crispy, golden-brown exterior giving way to incredibly tender, flavorful meat inside. It is a dish that demands patience and respect, serving as the centerpiece for communal gatherings and festive celebrations.

Using the Arteflame grill for this recipe elevates the experience entirely. The rotisserie attachment is absolutely essential here, allowing the fat to render slowly and self-baste the roll as it spins, ensuring the meat stays juicy while the exterior achieves that signature crunch. Whether you are hosting a festive Greek Easter celebration or simply looking to expand your grilling repertoire with something truly authentic, this Kokoretsi recipe will transport you straight to the tavernas of Greece. Get ready to impress your guests with a dish that is as rich in history as it is in flavor.

Ingredients

The Meat

• 1 kg (2.2 lbs) Lamb liver
• 1 kg (2.2 lbs) Lamb lungs (optional, can substitute with more heart/sweetbreads)
• 500g (1.1 lbs) Lamb sweetbreads (thoroughly cleaned and soaked)
• 500g (1.1 lbs) Lamb hearts
• 500g (1.1 lbs) Lamb kidneys
• 1 kg (2.2 lbs) Lamb intestines (for wrapping)
• 200g Lamb caul fat (optional, for extra moisture)

The Marinade and Seasoning

• 1 cup Extra virgin olive oil
• 4 cloves Garlic, minced finely
• 2 tbsp Dried Greek oregano (Rigani)
• 1 tbsp Sea salt (plus extra for finishing)
• 1 tbsp Freshly ground black pepper
• Juice of 2 lemons

Instructions

Step 1: Preparing the Meat

1. Begin by thoroughly cleaning all the organ meats. Wash the liver, lungs, hearts, and kidneys in cold water.
2. Soak the sweetbreads in cold water for at least an hour to remove impurities, changing the water twice.
3. Cut all the organ meats into coarse chunks, roughly 2 inches by 2 inches. They should be similar in size to ensure even cooking.
4. Place the cut meat into a large mixing bowl. Add the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss well to coat and let it marinate in the refrigerator for at least 2 hours.

Step 2: Cleaning the Intestines

1. This is the most crucial step. Wash the intestines thoroughly inside and out. Run water through them using a funnel or by holding the opening under the tap.
2. Turn the intestines inside out using a chopstick or thin rod to ensure they are perfectly clean.
3. Soak them in a bowl of water with lemon juice or vinegar and a pinch of salt for an hour to neutralize any strong odors.

Step 3: Skewering the Kokoretsi

1. Thread the marinated meat onto the Arteflame rotisserie spit.
2. Alternate the meats (e.g., liver, heart, sweetbread, kidney, lung) to distribute flavors and textures evenly along the spit.
3. Pack the meat tightly against each other on the skewer so there are no gaps.
4. If using caul fat, wrap a layer around the skewered meat now to help hold it together.

Step 4: Wrapping and Grilling

1. Secure one end of a long intestine strand to the end of the spit.
2. Wind the intestines around the meat, first lengthwise (top to bottom) to secure the chunks, and then spiral around the circumference until the meat is completely covered in a thick layer of intestines. Tie off the end securely.
3. Fire up your Arteflame grill. Attach the rotisserie system.
4. Cook the Kokoretsi over medium-high heat. Let it rotate for roughly 2 to 3 hours.
5. The dish is ready when the intestines are dark golden brown and crispy, and the internal temperature of the meat reaches 165°F (75°C).

Tips

Mastering Kokoretsi requires attention to detail, particularly during the preparation phase. The most important tip for a successful cook is the cleaning of the intestines; do not rush this process, as it ensures the final flavor is clean and savory rather than gamey. When wrapping the spit, ensure you pull the intestines taut. As the meat cooks, it will shrink slightly, and a loose wrapping can unravel or cause the dish to cook unevenly. The tension creates that signature casing that crisps up beautifully.

Regarding heat management on the Arteflame, start with the rotisserie slightly higher if possible, or keep the fire moderate for the first hour to cook the insides thoroughly without burning the outside. In the last 30 minutes, you can build up the fire or lower the spit to sear the intestines into a crispy, caramelized crust. Let the Kokoretsi rest for at least 15 minutes before slicing; this allows the juices to redistribute, ensuring every bite is moist.

Variations

While the traditional recipe is strict about using lamb offal, there are several regional and modern variations you can try to suit your palate. If you find the flavor of liver too strong, you can increase the ratio of sweetbreads and hearts, which offer a milder, creamier taste. Some cooks also incorporate chunks of lamb neck fillet interspersed with the offal for a meatier bite that appeals to those hesitant about organ meats.

• Gardouba: A smaller, oven-baked or stovetop version of Kokoretsi, often cooked without the spit but using the same ingredients wrapped in bundles.
• Spicy Kokoretsi: Add crushed red pepper flakes or cayenne powder to the marinade for a fiery kick that cuts through the richness of the fat.
• Herb-Infused: Incorporate fresh rosemary and thyme between the meat chunks while skewering for an aromatic, herbal infusion.
• Marinated Intestines: Soak the intestines in wine instead of lemon water for a deeper, more tannic flavor profile on the crust.
• Pork Variation: In some non-traditional adaptations, pork offal is used, though lamb is the gold standard for authenticity.

Best pairings

Kokoretsi is a rich, fatty, and intensely flavorful dish, so it requires sides and drinks that can provide acidity and freshness to cleanse the palate. The classic accompaniment is essentially non-negotiable: a large bowl of homemade Tzatziki. The cool yogurt, cucumber, and garlic sauce contrasts perfectly with the hot, crispy offal. Fresh, crusty bread or warm pita is also essential for soaking up the flavorful juices that drip from the meat when sliced.

For salads, a traditional Greek Horiatiki salad—tomatoes, cucumbers, feta, olives, and onions dressed in oregano and olive oil—is the perfect bright counterpart. When it comes to beverages, nothing beats a chilled glass of Retsina, the resinated Greek white wine, which was practically made for this meal. Alternatively, a robust Agiorgitiko red wine or a crisp lager beer works wonderfully to cut through the richness. Finish the meal with sliced lemons to squeeze over the meat just before eating.

Conclusion

Grilling Kokoretsi on the Arteflame is more than just cooking a meal; it is an immersion into a deep-rooted culinary tradition that honors the animal and brings people together. The combination of the smoky charcoal flavor, the crisp snap of the roasted intestines, and the tender, seasoned organ meat creates a taste experience that is unlike anything else in the BBQ world. It is a labor of love that pays off in spectacular fashion once you slice into that golden rotisserie roll.

We hope this recipe inspires you to step out of your comfort zone and try authentic Greek grilling. Whether for Easter or a special weekend feast, Kokoretsi is a showstopper that will earn you legendary status among your friends and family. Fire up your Arteflame, pour a glass of wine, and enjoy the process of crafting this timeless delicacy.