Step 1

Wash the intestines thoroughly. The only sure thing in our situation is that "wash it less for more the taste" doesn't apply here!!! We put the intestines in a small basin in the sink and with our fingers we let the water through from one edge till the other. The water should be better at 37 Celsius.

Step 2

We gently pass a straw inside the intestines. When it goes all its length down we can easily turn its inside out.

Step 3

We continue with the procedure with the same way for the other edge of the the intestine. We have the sink always running after using the straw. The intestines should be totally clean after the water runs completely through.

Step 4

We don't cut the intestines, keep them in their original length. To avoid a "Gordian knot" and cutting it with a knife, we hold its edges and wrap it around with our hand like a wire.

Step 5

In a clean pan that we already have spread lemon put the intestines as they are wraped one by one and individuate the edges so that we make it easier to continue our proccess.

Step 6

We wash carefully with warm water, the liver with the vivid and shiny color. We notice that the liver can't have staines or discoloring spots on them. We cut the liver in rectangle shape, thick sticks and place them in a metallic basin.

Step 7

Its obvious that the length of the pieces depends on the length of the skewer we use. We cut the pot-belly in corresponding pieces. Sprinkle with salt, pepper, oregano and freshly cut spearmint which gives an outstanding taste.

Step 8

We mix well with our hands the liver and we make sure that all the pieces are sprinkled enough with our herbs. We should be careful at how much oregano we use so that kokoretsi doesn't get bitter.

Step 9

We wash the skewer with plenty of water and after that with lemon juice with the use of a sponge. We hold the skewer from the pointy side and impale the pieces of the liver.

Step 10

We impale the pieces with specific order: first the liver, after the lungs, the heart and at last the pot-belly.

Step 11

After we impaled all the offal, we hold the one edge of the intestine and impale carefully with the pointy end of the skewer the middle, then we start wrapping it all around.

Step 12

Now we need the help of a friend to go on with the procedure. The second person holds the skewer and the other wraps the liver using the intestines.

Step 13

We impale the intestines using the pointy end of the skewer so that is stays firm and attached properly. We wrap it for all its length along the skewer thus making parallel lines.

Step 14

After we wrap it up in parallel lines and cover the offal all the way, we begin to wrap it around from one end to another.

Step 15

We continue to wrap all the length of the skewer until the intestines are done. When kokoretsi fully wrapped we need to let it rest for 1-2 hours to drain most of its fluids while placing it vertically on the skewer.

Step 16

At the beginning we need to heat it at a strong fire in the grill. We spin the skewer fast until it gets a nice crust on the outside. We cook it for an hour. We should beware of the fire spreading evenly while spinning, in order to cook it right. If there are no fluids running after making some holes with a fork then that means the kokoretsi is done.