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Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, katina's kokoretsi. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Katina's kokoretsi is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Katina's kokoretsi is something that I’ve loved my whole life.

Katina's kokoretsi The modern version of Greece's "resistance" to the arbitrary mandates of the EU. I had nothing to do with it and would have been happy to eat chicken and kokoretsi at Katina's. I hadn't eaten at Lulu's since she charged me two thousand drachma to cook the fish I had caught, almost four years ago. It was a matter of principle I told everyone.

To get started with this particular recipe, we must first prepare a few components. You can have katina's kokoretsi using 6 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Katina's kokoretsi:

1. Make ready 1 lamb offal, about 1 kg with the heart, lungs, spleen, caul fat and sweetbreads
2. Take 3 large intestines of about the same weight as our offal
3. Make ready 3 cloves garlic
4. Make ready oil
5. Make ready salt, pepper
6. Get oregano

Besides, we were a little short that night and technically still owed her the two. Kontosouvli is a large pork souvlaki, which is traditionally slow roasted on a rod over an open charcoal pit. This recipe is perfect for baking it in the oven and getting a flavourful, juicy and crunchy Kontosouvli! Jim Katinas Open to me the doors of repentance, life-giver, for my spirit rises to pray toward your holy temple, bearing the temple of my body completely defiled, but in your compassion purify me by the loving kindness of your mercy.-Hymn from the Triodion (chanted in matins services). Τῆς μετανοίας ἄνοιξόν μοι πύλας .

Steps to make Katina's kokoretsi:

1. Wash the offal thoroughly and cut it in pieces (not very small, about as big as an egg, maybe slightly bigger).
2. Wash the intestines thoroughly, as well. This is the most demanding and tiresome part of the whole process.
3. After washing them with plenty of running water, turn them inside out so that they are thoroughly cleaned on the inside, too. How? I have learned a method, that of the "knitting needle", but I know that there are others around.  Use a knitting needle to push the edge of an intestine towards its interior and carry on pushing untill all the length of the intestine is passed through to the other side. This way, the intestine is turned inside out and you can carry on with washing it. If the intestines come from a suckling lamb this process can be "compromised" a bit.
4. If you don't start immediately the preparation of the kokoretsi, you should keep the clean intestines in a bowl with water and vinegar (or lemon). This way, they don't smell and they whiten.
5. Use another bowl to marinate the pieces of offal.
6. In a food processor, blend the garlic cloves with the oil (1 tbsp, maybe a bit more).
7. Salt the offal with 2-3 pinches of salt and pepper.
8. Add a bit of oregano (be careful, too much will darken the meat)
9. Add the garlic pesto (about 2-3 tsp).
10. Mix thoroughly so the spices go everywhere.
11. Leave the offal to stand for a while to marinate.
12. Next, start  skewering the offal, alternating hearts, spleens, sweetbreads, caul fat etc., pressing lightly and making sure that the pieces stay together but not too tight.
13. When you are done skewering all the pieces, you have to cover the offal with the intestines.
14. At first, start by tying one end of the intestine at the lower end of the offal. Take it upwards and after securing it on the top part, take it donwards again. And once more upwards and downwards a couple of times, turning the skewer lightly so that the "routes" don't coincide and all the areas of the kokoretsi are covered. In this way, you hold the pieces together and they don't move.
15. Continue going up and down, this time turning the skewer around and making sure that the intestines cover all the surface of the kokoretsi, wrapping all the pieces that stick out.
16. As you go on and the kokoretsi is wrapped you will notice pieces of meat that escape your attention and stick out of the cover you are making. With the appropriate moves and turning the skewer, make sure to wrap them too.
17. When the length of the first intestine is done, tie another at one end of the kokoretsi and repeat the wrapping until the offal is fully covered.
18. Some people, instead of doing that for each intestine, they tie them all together at one end of the kokoretsi and they continue wrapping it with the bunch of the intestines making sure that they are always spread and don't fall on top of one another.
19. When you finish wrapping it, leave the skewer vertical (and covered) for a couple of hours (even overnight, if you have the time)  before you place it over the fire so that the meat lets its excess liquids drain.
20. Now, the fire plays an important role in the success of the kokoretsi. That is what determines the roasting time (for a kokoretsi that is as thick as that in the video, about 8cm, it took about 2,5 hours) but also how juicy or dry it will be.
21. We roast our kokoretsi over a "good" fire, high at first, so that it slowly cooks on the inside and towards the end, lower it so that it gets that crispy, crunchy exterior while staying juicy inside.

This recipe is perfect for baking it in the oven and getting a flavourful, juicy and crunchy Kontosouvli! Jim Katinas Open to me the doors of repentance, life-giver, for my spirit rises to pray toward your holy temple, bearing the temple of my body completely defiled, but in your compassion purify me by the loving kindness of your mercy.-Hymn from the Triodion (chanted in matins services). Τῆς μετανοίας ἄνοιξόν μοι πύλας . See more ideas about Recipes, Food, Greek recipes. Waiters, summoned by a handclap or an unceremonious rap of china on the table, brought kokoretsi, a provincial hors d'oeuvres manufactured from such delicacies as liver, kidney and spleen all wrapped in intestines and baked until crunchy. We ate tiny clams which, to be fit to eat, must wriggle when squirted with lemon.

So that is going to wrap this up for this special food katina's kokoretsi recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!