Greek Recipes

Greek and Cypriot recipes

Lamb’s intestines: Kokoretsi

Servings: 7


  • 1-2 handful of kefalotiri cheese (grated goat cheese)
  • 2.20 lbs of lamb entrails
  • 2 lamb intestines
  • 1 lemon, squeezed
  • 2-3 of olive oil
  • 1-2 pinches of oregano
  • 1-2 pinches of pepper
  • 2-3 pinches of salt
Lamb's intestines-Kokoretsi

Lamb’s intestines-Kokoretsi


  • Turn the intestines inside out and wash thoroughly.
  • Cut the entrails into small pieces and wash them well.
  • Drain and place in a bowl.
  • Sprinkle with the desired salt, pepper, oregano and grated cheese.
  • Pour a little oil over top.
  • Place pieces on a small skewer, alternating the pieces of liver, lung, heart, fat and testicles until all pieces are used.
  • Wrap with the intestines and cook on a spit or in the oven, basting with a mixture of olive oil and lemon juice.
  • Remove the skewer and cut into slices.
  • Serve with lettuce leaves and oregano.

Your email address will not be published. Required fields are marked *