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Tourkakia (grilled offal)

Tourkakia served

We had a wonderful time during Easter.   Our children came to Assini from Athens and spent Easter day with our neighbours.


arni on the spit and kokoretsi

We roasted a lamb on the spitkokoretsi and sheftalia.



We Greeks, love offal and cook them in many ways.  One of the best ways to try them is grilled over charcoal but a gas grill will do as well.  I know that many of you may be grossed, just by hearing the word “offal” but trust me you should try them.  The taste is amazing!

You can’t even say that this is a recipe because it is so simple to make.  You only need some lamb or goat liver, lungs, sweetbreads, etc., and caul fat.  All you have to do is season them with salt, pepper and oregano, wrap them in caul fat and then grill them.


lamb offals

As the leftover caul fat from Easter grilling was not enough,  we just skewered the remaining offals.  These were also delicious but the other ones were even tastier as the fat melts through the offal, adding extra taste.



Tourkakia, literally mean little Turks.  This is a meze dish we learned in Sparta.  Although I asked some of the locals who introduced us to this wonderful dish, they didn’t know why they are called so.  I searched the internet to see if I could find a similar recipe with information but unfortunately, I did not find either.  The only recipe I found with the name Tourkakia were some fiery cured little peppers.

There is an expression in Greek “ginomai Tourkos” which means I become a Turk, when someone becomes angry and fiery, usually, out of anger.  I am not sure of their origin but my presumption is that may be the original recipe was fiery.

In any case, these are so finger licking delicious!

We grilled some on Easter Monday.  Although, we still had some leftover lamb and kokoretsi from Sunday, it was our son’s name day and made some as a supplement to what was leftover.


  • Lamb liver, lungs, sweetbread etc
  • Lamb caul fat
  • Vinegar or lemon juice
  • Salt and Pepper
  • Oregano
  • Lemon Juice
  • Parsley


  1. Place the offal in a pot with hot water, add some vinegar  or lemon juice and allow them to soak for ten minutes. Drain and refill the pot with fresh cold water.  Rince and drain. 
  2. Cut them in small pieces and add salt, pepper and oregano and mix.
  3. Put a little bit of everything on the caul fat and wrap them once to enclose the offals.  Cut the caulfat and continue.
  4. Thread these little parcels on skewers.
  5. Pre-heat your gas or charcoal grill.  When the charcoal is ready, put them on the grill and cook on all sides until, golden and crispy. 
  6. Serve with some lemon juice and parsley on top.  




Kopiaste and Kali Orexi,

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6 Responses

  1. Surely very scrumptious! Offals are so tasty.



  2. Everything looks so delicious!

  3. Wow, what a meal…you sure used everything…nothing goes to waste. Awesome!
    Have a lovely week Ivy 🙂

  4. PG

    I didn’t know anything about caul fat until I saw it in a TV food show. The grilled food looks amazing indeed! Since the weather here isn’t good since yesterday evening, these pictures are just what i need, they reminded me of the wonderful summer holiday when we visited friends at the mediterranian sea in summer, the heat, the grill and all.

  5. Wow! This is intense, but a good use of all the animal. Hope you had a wonderful Easter!

  6. Todd

    Hmm…I’m not usually a fan of lamb meat, but may have to try lamb lung and livers. I’m always up for trying something new. I need to figure out where I can buy these locally. I’m sure my brother would like these, so if I don’t enjoy them, I know they’ll be eaten.