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Kontosouvli (Spit roasted BBQ pork) Recipe

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.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine Greek
Servings 4 portions

Equipment

  • Wooden skewer
  • Blender
  • Baking tray

Ingredients
  

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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