Souvla
Cyprus's grandest barbecue tradition — large chunks of lamb shoulder, pork neck or whole chicken skewered on a long metal spit over a deep charcoal pit (foukou) and rotated slowly for 2–3 hours until the meat becomes impossibly tender and fragrant. The Cypriot equivalent of a Sunday roast.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix olive oil, lemon juice, oregano, garlic, salt and pepper. Marinate the large meat chunks for 2–12 hours.
About 5 min
Thread the chunks onto the souvla spit — a long, flat, sturdy metal skewer. Pack tightly so pieces touch.
About 11 min
Light a deep charcoal fire in the foukou. The coals must be glowing hot before the meat goes on. Place the spit high above the coals — souvla is a slow cook, not a fast grill.
About 11 min
Rotate the spit continuously (or use a motor). Baste with remaining marinade every 20 minutes. Cook 2.5–3 hours.
About 11 min
Test after 2 hours: the meat should be deeply caramelised outside and very tender within, pulling away from the bone with light pressure.
About 11 min
Remove from the spit. Pull the tender meat apart with two forks or your hands. Serve in warm pita with tahini or tzatziki, sliced tomato, cucumber and a squeeze of lemon.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 44 g
- Carbs
- 20 g
- Fat
- 36 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 780 mg
Contains: gluten, sesame
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Recipe by Boon Tools.