Introduction
Kontosouvli is a spectacular Greek rotisserie dish consisting of large chunks of pork, lamb, or beef that are marinated in a robust blend of garlic, oregano, and olive oil before being slow-roasted on a spit. Unlike the smaller souvlaki, these substantial pieces of meat are cooked over open charcoal for several hours, allowing the exterior to develop a smoky, caramelized crust while the interior remains incredibly succulent. The slow rotation ensures the meat is continuously basted in its own juices, often enhanced by pieces of onion and pepper placed between the meat chunks for added aroma. It is a centerpiece of festive outdoor gatherings, traditionally served with charred pita, fried potatoes, and plenty of tangy tzatziki to balance the rich, savory flavors.
Ingredients
The Meat and Marinade
1.5 kg pork (shoulder or neck), cut into 5 cm cubes
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 tbsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
1 tsp salt
1/2 tsp freshly ground black pepper
The Skewer Additions
2 green bell peppers, cut into large chunks
2 medium red onions, quartered and separated into layers
2 firm tomatoes, sliced into thick rounds (optional)
The Equipment
Large metal skewers (specially designed for rotisserie)
Rotisserie motor or a grill set up for slow roasting
Kitchen twine (if needed to secure the meat)
Preperation
Meat: Cut pork shoulder or leg (or occasionally lamb) into large, uniform cubes, roughly 2 to 3 inches in size, ensuring a good balance of marbled fat for juiciness.
Marinade: Whisk together extra virgin olive oil, red wine vinegar, and a tablespoon of mustard to help break down the connective tissue.
Aromatics: Mince plenty of garlic and grate a medium onion, using both the pulp and the juice to infuse the meat.
Seasoning: Combine a generous amount of dried Greek oregano, salt, black pepper, and a touch of sweet paprika or chili flakes for a hint of heat.
Vegetables: Slice thick rounds of green bell peppers, onions, and tomatoes to thread onto the spit between the meat chunks for added moisture and flavor.
The Spit: Prepare a long, sturdy metal skewer (souvla) and ensure your rotisserie motor is ready for the slow, horizontal roasting process over charcoal.
Step by Step
The Meat: Use large, rustic chunks of pork (typically shoulder or neck) or lamb. The pieces should be much larger than those used for souvlaki, roughly the size of a fist, to ensure they stay juicy during the long roasting process.
The Marinade: This is a "dryer" marinade than souvlaki. Rub the meat thoroughly with extra virgin olive oil, plenty of dried Greek oregano, salt, black pepper, and minced garlic. Many traditional recipes also include a bit of mustard and a splash of red wine vinegar to help tenderize the large muscle fibers.
The Skewering: Thread the large chunks onto a heavy-duty long metal skewer (the souvla). Traditionally, a piece of fat is placed between every few pieces of meat to baste the lean parts as it melts.
The Vegetables: Often, large wedges of tomato, green bell pepper, and onion are skewered between the meat chunks. As they roast, their juices mingle with the meat, adding sweetness and moisture.
The "Caul Fat" (Optional): In some regions, the entire skewer is wrapped in panyri (lamb caul fat) before roasting. This keeps the meat incredibly succulent and creates a crispy, golden "skin" on the outside.
The Roasting: Cook the meat slowly over an open charcoal fire on a rotisserie. The skewer must rotate constantly so the meat cooks evenly in its own fat. This process takes 2.5 to 3 hours, depending on the thickness of the meat.
The Temperature: Start with the skewer higher above the coals to cook the interior, then lower it toward the end to achieve a deep, charred, and crispy exterior.
Finishing: Once removed from the fire, let the meat rest for 10 minutes. Slide the chunks off the skewer and cut them into smaller, bite-sized pieces for serving.
Serving: Serve on a large platter with pita bread, thick tzatziki, sliced onions, and a generous dusting of extra paprika and oregano.
Origin:
Central Greece
Diet
Gluten-Free, High-Protein
Equipment Needed:
Rotisserie spit or long heavy skewers, Grill or oven, Butcher's twine.
Cultural History
Kontosouvli is a spectacular Greek rotisserie dish that takes the concept of a small souvlakia skewer and scales it up to a large, rustic spit. It typically features substantial chunks of pork or lamb that are marinated for hours in a robust mixture of extra virgin olive oil, garlic, lemon, and dried oregano. To enhance the flavor and keep the meat moist during the long cooking process, the meat is skewered alongside slices of onions, green peppers, and tomatoes that caramelize as they rotate over an open charcoal fire. This slow roasting method allows the fat to render and baste the meat, resulting in a charred and crunchy exterior with an incredibly tender and juicy center. A true centerpiece of Greek outdoor celebrations and traditional tavernas, it is usually carved directly from the spit and served with pita bread and charred vegetables.
Yiayias Secret
The secret to a legendary Kontosouvli is the extended dry-brine and the slow, rotational cooking method. Unlike standard souvlaki, this involves large chunks of pork shoulder or neck that must be marinated for at least 24 hours in a blend of garlic, dried oregano, and plenty of salt. The salt breaks down the muscle fibers while the fat cap on the pork shoulder ensures the meat remains self-basting as it turns on the spit.
The construction of the skewer is just as important as the meat itself. You must interleave the pork with thick slices of green bell peppers, onions, and tomatoes. As the spit rotates over the charcoal, the vegetables char and release their juices directly into the meat, adding a layer of sweetness and smoke. The final result should be a deeply caramelized exterior with an interior so tender it can be pulled apart with a fork. Serve it simply with a sprinkle of coarse salt and a squeeze of lemon to highlight the primal, smoky flavor of the fire.
Substitution Notes
The Meat: This is essentially a giant souvlaki made with large chunks of pork neck or shoulder, chosen for its high fat content which keeps the meat moist during a long roast. For a richer alternative, lamb is a traditional substitute, while beef can be used if you prefer a leaner, heartier texture.
The Marinade: The meat is marinated for at least 24 hours in a mixture of extra virgin olive oil, lemon juice, and plenty of garlic. To add a smoky depth, many grill masters substitute or add a tablespoon of smoked paprika to the marinade.
The Herbs: Dried Greek oregano is the primary herb used to crust the meat. For a more pungent, "forest" aroma, you can substitute or mix in dried thyme or even crushed coriander seeds, which are common in various regional styles.
The Vegetables: On the spit, the meat is often layered with wedges of green peppers, onions, and tomatoes. These vegetables roast alongside the meat, providing moisture. If you prefer a meat-only skewer, you can substitute the moisture by basting the meat more frequently with a "ladolemono" (oil-lemon) sauce.
The Cooking Method: Kontosouvli is traditionally slow-roasted on a rotisserie over a charcoal fire. If a rotisserie isn't available, roasting the large chunks on long skewers in a high-heat oven is a functional substitute, though you will miss the specific smoky char of the coals.
The Fat: Because the meat cooks for a long time, the natural marbling of the pork neck is essential. If the meat is too lean, wrapping the skewer in a layer of caul fat (boti) is a traditional substitute used to ensure the meat stays succulent and doesn't dry out.
The Finish: Once carved, the meat is often seasoned with a final pinch of flaked sea salt and more paprika. It is traditionally served on butcher paper with fried potatoes, sliced onions, and grilled pita bread.
Wine Pairings
Kontosouvli is the ultimate Greek rotisserie dish, consisting of large chunks of pork, lamb, or beef marinated in garlic, oregano, and lemon, then slow-roasted on a spit. The result is succulent meat with a heavily caramelized, crispy exterior and a deep, smoky flavor.
Red Wine (The Traditional Choice): A bold, structured red is necessary to stand up to the charred fat and intense seasoning. A Xinomavro from Naoussa is the premier choice; its firm tannins and high acidity slice through the richness, while its earthy notes of olive and spice match the rustic profile of the meat. A Syrah or a Cabernet Sauvignon also works beautifully, providing the dark fruit and peppery finish that complements rotisserie-style char.
White Wine: To pair a white with such a heavy meat dish, you need maximum power and body. An Oaked Assyrtiko (often labeled as "Nykteri") has the volcanic intensity and weight to compete with the smoky pork or lamb. The high acidity and subtle wood notes act as a "liquid knife" against the fat.
The Contrast: A dry Rosé from Agiorgitiko provides a vibrant, chilled counterpoint. Its bright red-berry acidity refreshes the palate after the heavy, salty crust of the meat. For a truly traditional Greek contrast, a high-quality Retsina offers a piney, resinous bite that cuts through the olive oil and smoke perfectly.
Storage Instructions
Refrigeration: Store leftover Kontosouvli in an airtight container in the refrigerator for up to 3 to 4 days. To keep the meat from drying out, store it in its own juices or wrap it tightly in foil. If the meat was cooked on a spit, it is often best to slice it off the skewer before storing.
Freezing (Cooked): Cooked Kontosouvli freezes well for up to 2 to 3 months. Wrap the meat tightly in plastic wrap and then place it in a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn. Thaw in the refrigerator overnight before reheating.
Freezing (Unbaked/Raw): You can freeze the marinated raw meat for up to 3 months. In fact, freezing the meat in its marinade (usually containing lemon, olive oil, and herbs) can help tenderize the fibers. However, avoid freezing the raw onions or peppers on the skewer, as they will turn mushy; it is better to freeze the meat alone and add fresh vegetables when you are ready to roast.
Reheating: To maintain the juicy interior and charred exterior, reheat the meat in a hot skillet with a teaspoon of olive oil for 2 to 3 minutes, or place it under a broiler for 3 to 5 minutes. Avoid using a microwave, as it tends to make the pork or lamb rubbery and pulls out the essential fats that give the dish its flavor.
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