Cyprus-Style Souvla
Large, juicy chunks of pork shoulder turn slowly over the coals, picking up a smoky aroma and a golden-brown crust.
Ingredients
- pork, shoulder or neck1000 g
- onion2 pcs
- olive oil2 tbsp
- dried oregano1 tsp
- salt1 to taste
- black pepper (ground)1 to taste
- lemon1 pcs
Instructions
Cut the pork into large chunks about the size of a tennis ball, leaving a bit of fat on; cut the onion into thick slices.
Transfer the pork to a bowl, add olive oil and dried oregano, cover and leave to marinate in the fridge for 4 hours.
Light the coals and let them burn down to white-hot embers. Just before skewering, season each piece of pork with salt and pepper.
Thread the pork onto a long skewer, alternating with the onion slices; distribute the meat evenly so the skewer turns without wobbling.
Set the skewer about 30 cm above the coals and rotate it slowly for 80–90 minutes, raising or lowering it as needed, until the meat is browned on the outside and cooked through.
Remove the pork from the skewer and let it rest for 10 minutes so the juices redistribute evenly.
Serve the souvla hot, drizzled with lemon juice.
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