In the street food hierarchy of Istanbul, Kokoreç stands as a monument to precision thermal engineering. It is not merely grilled offal; it is a complex, rotating cylinder of flavor constructed from lamb intestines wrapped tightly around seasoned sweetbreads and heart. The technical mastery lies in the horizontal rotisserie, where gravity, centrifugal force, and radiant charcoal heat combine to render fat into a crisp, lacquered exterior while steaming the interior to a velvet-like consistency.