~ Kokoretsi is among the most favorite Greek hot appetizer in Greece, Cyprus, the Islands and all Greeks wherever they happen to live.
~ Kokoretsi is usually made at Easter time where people cook the traditional Lamb on the spit for their Easter feast.

~ For the Kokoretsi are used all the inside parts of the lamb, like liver, lungs, heart, kidneys, spleen, suet and intestines.
~ Depending on how many people you have as guests you might need parts from more than one lamb.

~ The most important part of making Kokoretsi is the washing of the intestines.
~ They are washed on the outside and then turned inside out washed thoroughly and soaked for about 1-2 hours in salt and vinegar.
~ After soaking them, again turn them the right way, wash and strain.

~ Cut all other parts in medium pieces except suet and marinate in olive oil, lemon, salt, pepper and oregano.

~ Alternately place the marinated pieces on the spit, cover with the suet and roll the intestines over the suet to keep it in place from one end of the spit to the other.
~ Cook Kokoretsi on low heat charcoal for about an hour. Kokoretsi is served hot off the spit.

~ Kokoretsi can be used as a main dish with some french-fries and Greek salad or it can be used as an appetizer with some good Greek wine.
~ Kokoretsi takes a little time to prepare but it is worth it.
~ Good luck and bon appétit.