The best a Greek savory Easter dish.
In ancient Greece they worshiped the kokoretsi and the lamb. Indeed, the whole manufacturing process is described in detail by the epic Homer.
According to the descriptions, yesterday and today do not differ much.
To prepare kokoretsi they marinated the intestines in vinegar, water and honey. The vinegar functioned as antiseptic and dehydrated the intestine from the many fats, while the honey created a caramelized crust.
When they lazed the lamb or goat on the spit, and as there were no brushes and no lemon, they dipped a pine branch in jar of unripe grape and unripe plum and poured the meat, giving it a special flavor of fruits and resin.
Years have passed, but the delivery of the recipe and the way of winding has not changed, since it has been transferred from generation to generation, and it is improved during the years, as it is the favorite meze of the whole Greece.
Many years ago it was eaten like meze before the lamb, on Easter,but because of deliciousness, the generations passed, decided to make it an every day delicatessen in taverns and restaurants.