This street food favorite, brought to the home table, is made by wrapping lamb intestines around skewers with pieces of tail fat and grilling them over charcoal. The cooked mixture is finely chopped, tossed with spices, and served as a standout dish for parties and celebrations.
Scrub the thoroughly cleaned lamb intestines with vinegar water and rinse them.
Wrap the intestines tightly around the skewers with pieces of tail fat.
Cook the prepared skewers over glowing charcoal for 20–25 minutes, turning them occasionally, until browned on the outside.
Finely chop the cooked kokorec, mix it with Turkish red pepper flakes, cumin, and thyme, and serve hot.
Important: Before grilling, scrub the intestines thoroughly with vinegar water and rinse well; otherwise, the smell will remain noticeable. Caution: Stay by the charcoal grill; dripping fat can cause flare-ups.
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