Main Course
Kontosouvli (Greek Spit-Roasted Pork)
- Total timeTotal
- 2 hr
- ServingsServings
- 6-8
Kontosouvli is a traditional recipe loved by every Greek: large chunks of pork threaded on a spit and roasted slowly over charcoal. In my recipe, the marinade has fresh tomato and paprika, along with fresh thyme for extra aroma.
Kontosouvli is a traditional recipe loved by every Greek: large chunks of pork threaded on a spit and roasted slowly over charcoal. In my recipe, the marinade has fresh tomato and paprika, along with fresh thyme for extra aroma.
Step by step
3 photos
The recipe
Kontosouvli Recipe
Total time 2 hr · 6-8 servings
Ingredients
Method
- The first and most important stage is the marinade.
- In a large bowl, add the oil, salt, paprika, wine and lemon juice. Then grate in the onion and the tomatoes, and add the tender leaves of the fresh thyme.
- Stir, add the pork pieces and mix well again.
- TipThe lemon juice and wine will tenderize the meat nicely.
- Cover the bowl with plastic wrap and marinate the meat in the fridge for at least 3 hours.
- TipIdeally, prepare it the day before and let it marinate overnight.
- Now for the spit. Take the pork out of the marinade and let it drain in a colander for a while.
- Meanwhile, cut the peppers into large pieces.
- Thread a piece of pork and then a piece of pepper onto the spit, alternating, until the spit is full.
- Season the outside of the kontosouvli with salt and pepper and roast for 1–1.5 hours, depending on the heat of your barbecue, so it gets a nice color outside without drying out inside.
- TipYou can also roast it in the oven, wrapped in parchment paper: first for 1 hour at 180–200°C, then for another 20–30 minutes, until it gets a nice color.
