Souvla recipe

Fist-sized chunks of pork turned for two to three hours on a long skewer over a charcoal foukou, so the outside crusts while the inside stays wet.

3 hours and 30 minutesmedium8 ingredients

Ingredients

• 2000 g pork shoulder
• 1000 g pork neck
• 20 g coarse salt
• 1 tsp black pepper
• 2 tbsp dried oregano
• 2 lemons
• 100 ml olive oil
• 8 pita bread

How to make Souvla

1. Cut 2 kg of pork shoulder and 1 kg of pork neck into chunks the size of a fist, 8-10 cm, fat left on. That size is what makes it souvla and not souvlaki.
2. Season with 20 g of coarse salt and 1 tsp of black pepper. No acid marinade beforehand: lemon would cook and tighten the surface.
3. Light a charcoal fire in a foukou and wait until the coals are grey with no flame.
4. Thread the chunks tightly onto one long skewer and balance the weight on the axis so the motor turns evenly.
5. Set the skewer high above the coals and let it turn for 2 to 3 hours, lowering it only near the end to colour the outside.
6. Halfway through, start brushing with 100 ml of olive oil mixed with the juice of 2 lemons and 2 tbsp of dried oregano.
7. It is done when the crust cracks and a chunk pulls apart still juicy in the middle.
8. Rest 10 minutes, cut into large pieces and serve with warm pita, tzatziki and a horiatiki salad.

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