Photograph of the finished Kokorec

Middle East · Ruột cừu cuốn nướng kẹp bánh

Kokorec

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cleaned sheep intestines Cleaned sheep intestines 2.6 lb
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Sliced sandwich bread Sliced sandwich bread 9.9 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Lime Lime 4
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Salt Salt 1.1 oz

Method

  1. 1 Turn the sheep's intestines inside out and rub them repeatedly with salt and lemon, then rinse until the odor is gone.
  2. 2 Soak the intestines in lemon juice for 1 hour; skipping this step will result in a dish that is too strong to eat.
  3. 3 Wrap the intestine around a long skewer to form a tight and uniform cylindrical block.
  4. 4 Grill the cylindrical object on a grill rack away from the heat for 50 minutes, turning it frequently to allow the fat to render out.
  5. 5 Grilling from a distance and turning regularly is the way to render out all the fat without burning the outside.
  6. 6 Chop the tomatoes and onions finely on a cutting board with chili powder and cinnamon, then put them in a sandwich with the tomato and onion mixture.

With an appliance

  • Charcoal grill 2 hr

    Grill the skewers on a charcoal grill, keeping them away from the heat, for 50 minutes, turning them every 5 minutes to allow the fat to melt.

Start cooking