Ingredients
- 3 lamb intestines
- 2 livers (with sweets)
- Juice of 2 lemons
- 2 cloves chopped garlic
- Vinegar
- Oregano
- Salt Pepper
Implementation
step 1
Wash the small intestines inside and out very well and place them in a bowl with vinegar and salt. Leave them for a while, rinse and rinse thoroughly again. Place them in a bowl with the lemon juice and refrigerate for about 2 hours.
step 2
Wash the livers and sweets very well and cut into small pieces. Place in a bowl, add the garlic, salt, pepper and oregano and mix well. Put in the fridge for a while.
step 3
Pass the pieces of liver through a small spit alternately and wrap with the small intestines, tightening well.
step 4
Wrap your kokoretsaki in a greased pan and bake at 200 degrees for about 40-45 minutes.