РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ
This kontosouvli recipe provides detailed, step-by-step instructions for every stage of the process, from trimming and marinating the meat to arranging the coals and managing the heat throughout cooking. By guiding you through fire preparation, spit assembly, and temperature control, it recreates the handling techniques used in Greek outdoor grilling. Its method reflects how kontosouvli is traditionally prepared at family gatherings and celebrations, where the focus is on slow cooking, steady heat, and the meat's natural flavor.
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ШАГИ
Cut the pork neck into 3 x 3-inch (8 x 8 cm) pieces. Make sure the pieces contain some fat, as this helps with flavor and moisture.
The evening before cooking, prepare the marinade. Blend the tomato and onions into a smooth mixture, then stir in the remaining ingredients.
Place the meat in a wide non-reactive bowl, pour the marinade over it, and massage it thoroughly. Cover the bowl and refrigerate it. Let the pork soak for 12–24 hours, stirring occasionally to ensure even absorption of the marinade.
The next day, get the grill ready and clean any tools you will use. Remove the pork from the refrigerator about two hours before cooking so it can warm up slightly.
Light the charcoal roughly 30 minutes before grilling.
Thread the meat onto the spit, alternating with pepper pieces if desired. Position the first piece on the spit so the row of meat will sit above the center of the heat. Use a knife to pierce each chunk through the middle as you slide it onto the spit.
Once all the meat is secured, fasten it with the spit clamp and tighten. Wrap the meat lightly in parchment and secure it with a wire.
When the coals are ready, push them on each side of the spit, leaving the center clear. Prepare an additional pile of hot coals nearby so you can replenish the fire as needed. The heat should run the full length of the kontosouvli, but not sit directly underneath it.
Set the spit a palm’s width above the heat and roast for about one hour, keeping an eye on the temperature. As a guide, your hand should not tolerate the heat beneath the spit for more than a few seconds.
After the first hour, remove the parchment and continue cooking for another hour.
The kontosouvli is done when the inside reaches 165-175°F (75–80°C). If needed, near the end of grilling, separate the meat pieces so the fire cooks the insides. Finish by giving it a final blast of high heat over stronger coals to crisp the exterior.
Let it rest under aluminum foil for about 7–8 minutes to allow the juices to settle.
Transfer to a serving dish, slice the meat, and finish with a bit of salt and oregano.
ДРУГИЕ РЕАЛИЗАЦИИ
This oven-adapted version of kontosouvli keeps the core elements of the traditional dish—large, juicy pieces of pork shoulder, a straightforward Greek marinade, and the classic addition of onion, pepper, and tomato—while translating the process into a format suited to home cooking. A major bonus is the potatoes, which roast alongside the meat and soak up its juices, giving you a complete, richly flavored meal straight from the oven. The recipe is adapted from MyGreekDish.com, a well-known source for authentic Greek and Cypriot dishes, where it holds a near–five-star rating with nearly five hundred votes.
ВАЖНЫЕ ДЕТАЛИ
When prepping meat for kontosouvli, always cut it into large chunks so it stays juicy during the long roast over charcoal. Pieces should have some fat attached; lean meat dries out quickly, especially on an open fire. Pork shoulder or neck is the most forgiving option because it contains natural marbling that melts as it cooks. Lamb can also be used, but its fat renders faster and the meat firms up more, so watch the heat closely to prevent toughness. If you prefer a poultry version, use chicken thighs, not breast, since dark meat tolerates extended cooking and stays moist. Proper cut selection and a balance of lean and fatty parts make a big difference in achieving tender, flavorful kontosouvli.
Always marinate the meat in a non-reactive container such as glass, ceramic, or stainless steel. Acidic ingredients like lemon, vinegar, wine, or mustard can react with aluminum or certain metals, causing off-flavors and even slight corrosion. Using a non-reactive bowl keeps the marinade stable and the meat’s flavor clean.