Kokoreç with Spiced Lamb Intestines

Ingredients

• 500g (1.1 lb) lamb intestines 500g (1.1 lb) lamb intestines
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh herbs (such as parsley and mint), for serving Fresh herbs (such as parsley and mint), for serving
• Pickles, for serving Pickles, for serving
• Warm bread rolls, for serving Warm bread rolls, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Clean the lamb intestines thoroughly, removing any excess fat or membranes. Cut them into smaller pieces, about 10-15cm (4-6 inches) in length.
2. 2.
   In a bowl, combine the olive oil, cumin, paprika, dried oregano, garlic powder, salt, and black pepper. Mix well to create a marinade.
3. 3.
   Place the lamb intestines in the marinade, ensuring they are well coated. Let them marinate for at least 2 hours, or overnight for a more intense flavor.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated lamb intestines onto skewers, making sure to stretch them out to maximize the surface area.
6. 6.
   Grill the kokoreç skewers for about 10-15 minutes, turning occasionally, until they are cooked through and slightly charred.
7. 7.
   Remove the kokoreç from the skewers and let them rest for a few minutes.
8. 8.
   Serve the kokoreç in warm bread rolls, garnished with fresh herbs and accompanied by pickles.

Treat your ingredients with care...

• Lamb intestines — Ensure that the lamb intestines are cleaned thoroughly to remove any impurities. Soaking them in water with a little vinegar can help remove any strong odors.

Tips & Tricks

• If you can't find lamb intestines, you can substitute with beef or veal intestines.
• For an extra kick of flavor, add a pinch of chili flakes to the marinade.
• Serve the kokoreç with a squeeze of lemon juice for a tangy twist.
• If you prefer a milder taste, reduce the amount of spices in the marinade.
• Make sure to grill the kokoreç over medium-high heat to achieve a crispy exterior while keeping the inside tender.

Serving advice

Serve the Kokoreç immediately while it's still warm. The combination of the flavorful meat, fresh herbs, and tangy pickles is best enjoyed when the dish is freshly prepared.

Presentation advice

To enhance the presentation, you can sprinkle some chopped fresh herbs on top of the kokoreç before serving. Additionally, serve it on a wooden board or a traditional Turkish platter to add an authentic touch.