Greek kokoretsi — spit-roasted specialty with lamb and herbs

Ingredients (for 6 people):

• 1 kg lamb offal (liver, lungs, heart, kidneys)
• Well-cleaned lamb intestines (for wrapping)
• 100 ml olive oil
• Juice of 2 lemons
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon salt (plus more to taste)
• 4 cloves garlic, crushed
• 1 teaspoon sweet paprika, optional

Preparation steps:

1. Wash the offal well and cut into medium pieces. Marinate with olive oil, lemon juice, garlic, oregano, salt and pepper for at least 2 hours in the refrigerator (ideally overnight).
2. Wash the intestines several times with cold water, inside and out, until completely clean.
3. Thread the marinated pieces onto a long metal skewer, packing them tightly one after another.
4. Wrap the skewer with the intestines, rolling them firmly and evenly around the meat, from one end to the other. Tie the ends.
5. Grill on a barbecue or rotating spit over medium heat for about 1 hour 30 minutes to 2 hours, turning regularly, until the surface turns golden and crispy and the meat inside is fully cooked.
6. Let rest for 10 minutes, cut into slices and serve warm with lemon, oregano and pita bread.

Prep time: 30 minutes (plus 2 hours marinating) · Cook time: ~1 hour 45 minutes · Servings: 6