Kokoretsi-santos

Kokoretsi is a traditional dish consisting of lamb or goat offal that is chopped into tiny pieces, seasoned with lemon juice, olive oil, salt, and pepper. The offal is then skewered, covered with caul fat to keep the pieces in place, and cooked over charcoal. It is traditionally consumed as an appetizer or meze on Easter Sunday in Greece. Although it is associated with Easter, it can usually be found throughout the year across the country. Kokoretsi is also popular throughout the Balkans, and the name of the dish comes from the Albanian word kukurec, meaning tripe. Being an internationally popular dish, kokoretsi is sometimes served as a sandwich on a flatbread, when it is topped with numerous spices and tomatoes, while others like to put it into a baguette with pickles and bell peppers.