Kontosouvli (Spit roasted BBQ pork)
Posted in Baked, Barbecue Recipes, Intermediate, Main Courses, Mainland Greece, Our hand picked recipes, Sunday family meal ideas, Traditional Greek Easter recipes, Traditional Greek Taverna Recipes, Weekend family meal ideas Originally published on October 3, 2013 Last updated on August 22, 2015 By Eli K. Giannopoulos
Extra crispy and extra tasty! Kontosouvli is an extra large pork souvlaki traditionally slow roasted on a spit over an open charcoal pit. But, I hear you say, its not always practical to light up a big barbecue, especially during the winter days. Thats why we have adapted this recipe to allow you to cook it in your oven, so you can enjoy this juicy, crunchy, meaty delight any time of the year!
For the marinade
- 1 clove of garlic
- 1 tsp dry oregano
- 1/2 green pepper
- 1/2 onion
- 1 tbsp mustard
- 2 tbsps of olive oil and 3 water
- 1 tsp paprika
- salt and freshly ground pepper
For the kontosouvli
- 800g pork(shoulder), cut into large pieces (28 ounces)
- 1/2 green pepper, sliced
- 1/2 onion, sliced
- 1/2 tomato, sliced
- 1-1.5 kg potatoes, cut into wedges (40-50 ounces)
- one large wooden skewer
- 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.
- Tips: 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.