Name: Kokoretsi (Thessaloniki style)
Prep time: 1 h
Total time: 5 h
Yield: 6
Cuisine: Greek
Ingredients: 1kg mixed lamb offal (heart, liver, sweetbreads, kidney); 300g lamb caul fat; 1kg cleaned lamb intestines (from a butcher who handles offal); Juice of 4 lemons (for cleaning); 2 tbsp red wine vinegar; 100ml olive oil; Juice of 2 lemons (for marinade); 4 garlic cloves, finely grated; 2 tbsp dried Greek oregano; 1 tbsp coarse sea salt; 1 tbsp freshly cracked black pepper; 2 tsp ground cumin; Country bread and lemon-dressed cabbage salad, to serve

Lamb or pork offal (heart, liver, sweetbreads, lungs) wrapped in intestine and slow-roasted on a spit until the exterior is crisp and the interior is tender.

Kokoretsi is the Easter ritual spit of the Greek countryside, present in some form in every Balkan food culture under different names. The Thessaloniki version uses lamb and pork offal mixed, rather than lamb-only. The city eats it year-round at dedicated grill restaurants rather than only at Easter.

2 editor picks for Kokoretsi in Thessaloniki, ranked by editorial score. All Thessaloniki signature dishes · Kokoretsi across every city.

Diagonios 1977 ★ 4.2

Greek Grill

centre · Egnatia 159, Thessaloniki 546 21

Since 1977, Diagonios has stood on the Egnatia corner and produced what many locals regard as the city's most reliable souvlaki and gyros. Located in Centre.

Xanthopoulos ★ 4.0

Greek

Ippokratous 26, Thessaloniki

A Thessaloniki institution for grilled meats, Xanthopoulos on Ippokratous has been turning out pork chops, kokoretsi, and lamb skewers since the 1960s.

Where to eat Kokoretsi in Thessaloniki: 2 editor picks

Diagonios 1977 ★ 4.2

Xanthopoulos ★ 4.0

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