How to Make Quick Katina's kokoretsi

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Before you jump to Katina's kokoretsi recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

Start with replacing the light bulbs. Do this for the entire house, not merely the kitchen. You should change your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost somewhat more initially, but they last ten times longer, and use a lesser amount of electricity. Changing the light bulbs would certainly keep a great deal of bulbs out of the landfills, and that is good. It goes further than just replacing the lights, though; turning off lights that aren't needed is another good thing to do. The family spends considerable time in the kitchen area, and how often does the kitchen light go on in the morning and is left on all day long. And it's not restricted to the kitchen, it happens in other parts of the house also. Do an exercise if you like; take a look at the quantity of electricity you can save by turning the lights off whenever you don't need them.

The kitchen alone gives you many small means by which energy and money can be saved. It is pretty straightforward to live green, of course. A lot of it really is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to katina's kokoretsi recipe. You can cook katina's kokoretsi using 6 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Katina's kokoretsi:

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

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..

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