Kontosouvli (Spit roasted BBQ pork) Recipe

This traditional Greek Kontosouvli is a mouthwatering spit-roasted pork dish that brings Mediterranean flavors straight to your backyard BBQ.

In just 90 minutes, you’ll have tender, perfectly charred meat that’s been slowly rotating to capture every drop of its natural juices.

While similar to souvlaki, this larger-cut version delivers an even more impressive presentation and deeper flavor profile.

Perfect for weekend gatherings or special occasions, this authentic Greek main course serves 4 and promises to transport you to a seaside taverna.

Ingredients for Kontosouvli

• For the marinade:
  • 1 clove garlic, minced
  • 1 tsp dry oregano
  • 1/2 green pepper, chopped
  • 1/2 onion, chopped
  • 1 tbsp mustard
  • 2 tbsps olive oil + 3 tbsps water
  • 1 tsp paprika
  • Salt and freshly ground pepper to taste
• For the main dish:
  • 800g pork shoulder, cut into large chunks (choose marbled meat for best results)
  • 1/2 green pepper, sliced into chunks
  • 1/2 onion, sliced into chunks
  • 1/2 tomato, sliced
  • 1-1.5 kg potatoes, cut into wedges
  • One large wooden skewer (pre-soaked)

Preparation Steps

1. Marinate the meat: Season pork chunks with salt, pepper, and oregano. Blend marinade ingredients until smooth, pour over meat, cover with foil, and refrigerate for 3 hours or overnight.
2. Prepare the skewer: Thread marinated pork pieces onto the pre-soaked wooden skewer, alternating with pepper, onion, and tomato chunks for added flavor.
3. Arrange for baking: Place assembled kontosouvli on a large baking tray. Arrange potato wedges around it, season with salt, pepper, and oregano. Drizzle with olive oil and add water.
4. Baking process: Cover with foil and bake at 180°C for 60 minutes. Remove foil and continue baking for 20 minutes, turning once for even browning.
5. Final touches: Brush meat with olive oil and lemon juice 2-3 times during the final cooking phase for extra flavor and crispiness.

Cooking Techniques

The magic of kontosouvli comes from two key steps: marinating and slow roasting. When marinating your pork, massage the mixture well into the meat – this helps those wonderful Greek flavors sink deep into each piece.

If you’re using a regular oven instead of a charcoal pit, you can still get that lovely charred exterior by removing the foil for the final cooking stage.

Don’t worry if some spots get extra dark – that’s exactly what gives kontosouvli its authentic taste!

Variations & Substitutions

While pork shoulder is perfect for this dish, you can also use pork neck or belly – just keep some fat on the meat for the best flavor.

No wooden skewers? Metal ones work great too (and you can skip the soaking step). For a different twist, try adding chunks of zucchini or eggplant between the meat pieces.

Can’t find fresh oregano? Dried works just as well – Greek cooks often prefer it! For extra zing, add some lemon zest to your marinade.

Serving Suggestions

Kontosouvli is best enjoyed hot off the skewer with those crispy roasted potatoes! Serve it with a simple Greek salad on the side – just tomatoes, cucumbers, red onions, and feta cheese with olive oil.

A basket of warm pita bread is perfect for soaking up all those tasty meat juices. Want the full Greek experience? Add tzatziki sauce on the side and maybe a glass of chilled white wine or retsina!

Storage Tips

Keep any leftover kontosouvli in an airtight container in your fridge for up to 3 days. Before storing, take the meat off the skewers – it’s easier to pack and reheat this way.

To warm it up, pop it in the oven at 350°F (175°C) for about 10 minutes. Add a splash of water to keep the meat moist. The potatoes stay good too – just crisp them up in the oven alongside the meat.

Kontosouvli (Spit roasted BBQ pork)

Bushra

Perfect for weekend gatherings or special occasions, this authentic Greek main course serves 4 and promises to transport you to a seaside taverna. This traditional Greek Kontosouvli is a mouthwatering spit-roasted pork dish that brings Mediterranean flavors straight to your backyard BBQ.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main

Cuisine Greek

Servings 4 portions

Equipment

• Wooden skewer
• Blender
• Baking tray

Ingredients

  

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For the marinade

• 1 clove garlic
• 1 tsp dry oregano
• 1/2 green pepper
• 1/2 onion
• 1 tbsp mustard
• 2 tbsps olive oil

For the kontosouvli

• 800 g pork shoulder cut into large pieces
• 1/2 green pepper sliced
• 1/2 onion sliced
• 1/2 tomato sliced
• 1 kg potatoes cut into wedges

Instructions

 

• Place the pork, cut into large pieces, into a bowl (large enough to mingle easily with the marinade). Season with salt and pepper and add a pinch of oregano.
• Into a blender, add all the ingredients of the marinade and mix. Pour the mixture into the bowl with the pork and blend. Cover with some aluminum foil and put the bowl in the fridge for 3 hours. Ideally leave it overnight.
• Soak the wooden skewer into some water and thread the pieces of pork, comfortably, onto the skewer. In between the pieces of meat, add some sliced onion, pepper and tomato.
• Place the kontosouvli on a large baking tray and add the potatoes, cut into wedges and season them with salt and pepper. Add 4 tbsps olive oil, 1/2 glass of water and sprinkle with a good pinch of oregano.
• Cover with some aluminum foil and bake in preheated oven at 180C for 80 minutes. After 60 minutes, remove the aluminum foil and bake for another 20 minutes, until crunchy on the outside, tuning it upside down halftime through cooking time.

Notes

Use a piece of pork with some fat; this will make it even more delicious. While baking the pork, brush it with some olive oil an lemon juice; repeat 2-3 times. Personally, I prefer it, when the meat is a little burnt on the outside, as it reminds me of the traditional way of cooking it, over an open charcoal pit.

Keyword Greek cuisine, marinated meat, Mediterranean BBQ, skewered pork, spit roasting

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