Kokoretsi is a grilled food of animal offal found in Greek cuisine. It is usually served as an appetizer, sliced. It is prepared all year round, but it is very common on the Easter table. Known to the Byzantines as strings, or strings or knitted where it was made in the same way and materials.
Put a pan with a little water in the oven so that the fats drip.
Put a grill on top.
Place the kokoretsi on the grill.
Bake in a preheated oven at 170 ° C in the air, placing it on the middle grill.
After the oven burns well and the lamp goes out, we put the kokoretsi in the oven.
In the beginning we want a moderate temperature so that it starts to cook from the inside out. That is, to boil the interior for a long time.
Bake at 170 ° C in the air for about 50 minutes.
Then, increase the temperature to 200 ° C and continue cooking for an additional 30 minutes, turning the spit 2-3 times so that it turns brown all around. To become crispy and ruby red outside and inside, well cooked and juicy without drying completely.
Returning to the grill in the last minutes of baking, you will achieve a ruby crunchy kokoretsi.
Close this tab if you accept cookies, if you do not wish to accept click here for disabling cookies.