What Greek dish is made of lamb intestines wrapped around offal and grilled? The answer is kokoretsi. The dish is assembled by threading seasoned pieces of lamb or goat offal—such as sweetbreads, heart, lungs, or kidneys—onto a skewer, then wrapping them in cleaned intestines. The compact roll is slowly roasted over a grill or open fire.
Kokoretsi is associated with Greece, but it is also part of the food traditions of the wider Balkans and Anatolia. A dish resembling modern kokoretsi was recorded in Byzantine cuisine, where related Greek names referred to wrapped intestines. The modern name has a debated linguistic history involving Balkan languages.
In Greece, kokoretsi is especially linked with Orthodox Easter. It is commonly cooked while the whole Easter lamb roasts and served as an appetizer or first course. It is also eaten year-round, sliced and seasoned with lemon, oregano, salt, and pepper. A smaller Greek preparation is called gardouba or gardoubakia, while Turkish kokoreç is often chopped and served in bread.