Entree: Albania – Central Culinary Region – Kukurec (Spit-roasted, seasoned lamb intestines and offal, chopped and served hot as a savory street-style sandwich or plated meat)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr

Additional 5 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) lamb small intestines, thoroughly cleaned and rinsed (approx. usable weight)
- 1 lb (450 g) lamb sweetbreads or lamb heart, trimmed and cut into 1/2-inch pieces (approx. usable weight)
- 1 lb (450 g) lamb shoulder or neck, trimmed and cut into 1/2-inch cubes (approx. usable weight)
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp (10 g) sweet paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1/2–1 tsp (2.5–5 g) red pepper flakes (adjust heat)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice, plus lemon wedges to serve
- 4 pieces crusty bread or flatbreads for serving (optional)

Instructions

1. Clean the intestines thoroughly: turn them inside out, wash well under cold running water, then soak 30 minutes in salted water with 1 tbsp (15 ml) vinegar, rinse again and pat dry. Drain and set aside.
2. In a bowl, combine the lamb sweetbreads/heart and lamb shoulder cubes with the chopped onion, garlic, paprika, cumin, oregano, red pepper flakes, salt, black pepper, olive oil, and chopped parsley. Mix to coat evenly.
3. To assemble traditional kukurec: lay the cleaned intestine lengths flat and place a line of the seasoned meat/offal mixture along one edge. Roll the intestine tightly around the filling to form a long sausage-like roll. Repeat until all filling is used. Secure ends with butcher’s twine or metal skewers. (Alternatively, bunch and wrap filling with small intestine pieces to form a compact roll.)
4. Preheat a grill or rotisserie to medium heat. Brush the wrapped rolls with oil and roast on the grill or rotisserie, turning regularly, for 45–60 minutes until the exterior is crisp and the interior reaches 160°F (71°C) and is thoroughly cooked. If using an oven, roast on a rack at 375°F (190°C) for 50–60 minutes, turning once.
5. Remove the kukurec from heat and let rest 5 minutes. Using a sharp knife, chop the roll coarsely into bite-sized pieces, toss with lemon juice and a little extra olive oil, and adjust seasoning.
6. Serve hot chopped kukurec on crusty bread or flatbreads with lemon wedges and extra chopped parsley.