Greek Easter grill - Kokoretsi

Step 2

Wash the intestines thoroughly both inside and out.

Step 3

Place in a large bowl and add the vinegar and salt.

Step 4

Allow to soak for 10 minutes and then rinse thoroughly.

Step 5

Drain and transfer to a bowl.

Step 6

Refrigerate for 1-2 hours.

Step 7

In the meantime, place the lace fat in a bowl.

Step 8

Rinse under warm running water thoroughly.

Step 9

Let it soak in the bowl with water and lemon juice for 30 minutes.

Step 10

Drain and set aside.

Step 11

Wash the lamb pluck and chop into 4-5 cm pieces.

Step 12

Transfer to a bowl and add the thyme, rosemary, chili flakes, oregano, lemon zest and pepper. Do not add salt from the beginning or else it will toughen the meat.

Step 13

Set it aside to marinate for 1 hour.

Step 14

Preheat oven to 200* C (390* F) Fan.

Step 15

You will need two 30 cm metallic skewers.

Step 16

Thread the pieces of lamb pluck on the skewers in the alternating in the following order : lungs, heart, liver, sweetbreads. Season with salt and pepper.

Step 17

Cut off a piece of lace fat large enough to cover the whole skewer and wrap nicely over the meat.

Step 18

Wrap the intestines around the meat to cover and tighten at the edge of the skewer. This process needs patience and quite a lot of intestines.

Step 19

Wrap with parchment paper and aluminum foil.

Step 20

Transfer to a 30x40 cm baking pan fitted with a rack and bake for 2 hours.

Step 21

When ready, remove the aluminum foil and parchment wrappings and bake again for 30 minutes until golden.