Dive into Greek tradition with Kontosouvli, a culinary classic that doubles as a specific spit-roasting technique. Think of it as the “big brother” to souvlaki, offering a grander, more indulgent grilling experience. Whether you opt for pork or chicken, the key is a skewer at least 40 cm long, with the meat expertly slow-cooked over charcoal for that irresistible flavor infusion. Get ready for a grilling adventure that’s quintessentially Greek!
Photos: Nikos Chrisikakis
Kontosouvli: The Traditional Skewer
Print RecipeIngredients
- 3 lb (1.5 Kg) pork (2 lb/1 Kg neck, 1 lb/0.5Kg pancetta)
- 2 large tomatoes
- 2 peppers
- 1 large onion
- Coarse-grained sea salt
Instructions
- Cut the meat into pieces, approx. 3 cm wide, length depends on the skewer.
- Slice the tomatoes, peppers and onion.
- Salt everything.
- Follow the following order when skewering: Pancetta – neck – tomato – pancetta – neck – onion etc.
- First grill over a medium heat, i.e. not too close to the fire. When the meat is cooked through, the flame can be raised or the spit can be placed closer to the fire.
- The spit must turn so that the meat is grilled evenly on all sides.
- When the kontosouvli is ready, it is cut on the skewer, arranged on the plates, seasoned with extra salt to taste and served.
Tips:
- To make the meat easier to cut, place in the freezer for approx. 1 hour beforehand.
- The thicker the pieces of meat, the longer it will take to grill.
- Incidentally, the recipe also works without a skewer and grill: place all the ingredients on baking paper and wrap so that no liquid can run out. Then wrap with aluminum foil and roast in the oven at 160 degrees for approximately 3 hours.
