Thoroughly wash the pluck and intestines.

Turn the intestines inside out and rinse very well תחת running water. Allow them to drain completely. (Optional: rub with lemon juice and refrigerate to whiten them.)

Cut the pluck into large, bite-sized chunks. Reserve the spleen if you plan to prepare traditional spleen sausage separately.

Place the chopped offal in a bowl and season with salt and pepper.

Thread the ingredients onto a small spit: alternate pieces of liver, lung, and heart, adding sweetbreads in between. Insert small pieces of caul fat intermittently to help keep the kokoretsi moist during cooking.

Once all ingredients are threaded, season again with salt and pepper.

Soak the caul fat briefly in lukewarm water to soften it, then spread it out on a work surface.

Place the assembled spit on top and carefully wrap the caul fat around it, fully enclosing the filling.

Secure the intestine at one end of the spit and wrap it tightly around the kokoretsi from end to end. Make sure everything is completely covered—any exposed pieces may burn during cooking. Tie off the end securely.

Roast over charcoal, starting with the spit positioned high above the heat (about 40 cm / 16 inches) so it cooks slowly through to the center.

Chef’s secret: Proper heat control is essential—adjust the distance from the coals throughout cooking for best results.

Once it begins to brown, lower it closer to the heat (about 15 cm / 6 inches) to achieve a deep, even golden crust.

Chef’s secret: Do not remove the entire kokoretsi from the heat at once. Slice and serve small portions gradually, allowing the rest to stay warm and continue cooking gently.