Kokoretsi

Kokoretsi, a culinary gem hailing from Greece, is a dish that turns offal into a tasty masterpiece. They are skewers of offal (lamb or goat) seasoned and marinated, wrapped with intestines, and then grilled over charcoal. Kokoretsi is a beloved part of Greek gastronomy, particularly during festive occasions and outdoor celebrations.

The preparation of Kokoretsi involves a meticulous process. First, the chefs clean the offal, which can include organs like the liver, heart, and lungs. After that, they season them with herbs and spices and often marinate them in olive oil and lemon juice. The seasoned offal is then carefully arranged and wrapped with layers of intestines, forming a cylindrical shape on a skewer. The entire assembly is then skewered onto a rotisserie and slow-cooked over an open flame or on a grill.

As Kokoretsi roasts, the juices from the organ meats blend with the herbs and spices, creating a delectable and aromatic dish. The outer layer of the intestines becomes crispy, while the inner meats remain tender. The skewered Kokoretsi is often turned on the rotisserie to ensure even cooking and to achieve the desired level of char on the exterior.

Kokoretsi is particularly popular during Easter celebrations in Greece, where it is a star of the festive feast. It might be a bit adventurous for some taste buds, but Kokoretsi is a cool friend you never knew you needed. So, when you're in Greece, dive into the Kokoretsi excitement, where offal becomes the unexpected hero of the party!

Main ingredients: lamb or goat offal, intestines, herbs and spices, lemon juice, olive oil, salt, pepper

Recommended place: Ziogas in Athens, Greece

Price range: about $6 to $15 or more