The kokoretsi - Κοκορετσι

Il kokoretsi (Also known, in the Balkans, as Kokorec), It is a preparation of entrails, usually lamb, spicy and strung on a horizontal spit and linked closely with the animal's intestines to keep them together. Then cooked long.

In traditional Greek cuisine is a dish reserved for holidays  NB but, in the summer and in the tourist areas, it is often found; more easily on Sunday.

The one pictured here (Sunday) was also prepared with pork parts.

Can remember, albeit in a decidedly version extra large, gnummareddi Puglia!

A must try.

NOTE:

An affectionate visitor to the site and now also a friend (we exchange Christmas recipes and biscuits) told me about an almost identical Sardinian preparation: he knows trattalia, and he also sent me some splendid images: it's the same thing! And it is certainly just as good!

NB: Typically, in traditional Greek cuisine, the great meat dishes are part of the festivities kitchen; only the most important holidays in many cases. Today the well-being and the arrival of tourists convinced that Greek food is only made of great grilled meat, bring to present these meat dishes in the daily menu!