[1][2] They called it πλεκτήν (plektín), κοιλιόχορδα (koilióchorda), or χορδόκοιλα (chordókoila); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms of Corfu as τσοιλίχουρδα (tsoilíchourda), of Plovdiv as χορδόκοιλα (chordókoila), of Chios as σοιλίγουρδα (soilígourda), of Pontians as χορδόγκοιλα (chordógkoila), and in part, of Zagori and Argyrades as χορδή (chordí), of Thessaly as χουρδή (chourdí), of northern Peloponnese as κορδιά (kordiá) or κόρδα (kórda), and of Vogatsiko as κουρδί (kourdí).

[1][2] Τhe Medieval Greek γαρδούμιον (gardoúmion) in turn derives from Latin caldumen; from caldus or calidus 'warm, hot'.

[3] According to Turkish Armenian linguist Sevan Nişanyan, Albanian kukurec is a loanword derived from Serbo-Croatian and Bulgarian kukuruza, originally meaning corncob in these languages.

The author wrote that the first time he heard of kokoreç, was when it was presented to him as a specialty of an Athenian who worked in an Istanbul restaurant; it was described as a Greek dish made from small lamb intestines.

[3][7] The offal, along with some fat, is washed and cut into ½ to ¾-inch thick pieces, and lightly seasoned with lemon, olive oil, oregano, salt, pepper, and sometimes garlic.

The intestine is turned inside out and carefully washed, then rubbed with salt and often soaked in vinegar or lemon juice and water.

Kokoretsi is usually roasted on a horizontal skewer over a charcoal, gas, or electrical burner, and may be basted with lemon juice and olive oil.

[1][2] In modern times, kokoretsi is traditionally served for Orthodox Easter celebrations; eaten as an appetizer while the lamb (being the main dish) is roasting.