Souvla or Souvlaki is the traditional dish of Cyprus. Full of flavour and the smell is captivating
1-2 kg of lamb (or Goat) cut into big pieces (neck or shoulder – preferably with bones). Best end of neck chops are best.
Juice of one lemon
Salt and pepper to taste
Souvla will take about 1 ½ hours to cook. This is necessary as the cuts of meat involved require slow cooking to make them tender.
Mix some salt, pepper and oregano in bowl.
Thread your meat onto a large skewer, making sure that there are no meat pieces hanging or these will burn.
Sprinkle the mixture of salt, pepper and oregano over the meat and then place your skewers onto your Rotigrill.
After about an hour’s cooking, the meat should be brown.
At this point, mix some olive oil with the lemon juice and some more oregano.
About every 10 minutes, brush the meat with this mixture. This will give it more taste and prevent it from burning on the outside.
Serve whilst hot.
Accompany Souvla with fried onion (a must), oven baked potatoes, a Greek salad, and a glass of red wine.
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