📝 About This Recipe
Souvla is the undisputed centerpiece of Cypriot gastronomy, featuring large, succulent chunks of neck and shoulder meat slow-roasted over white-hot charcoal. Unlike smaller souvlaki, souvla is a ritual of patience, where the meat self-bastes on a rotating spit until the exterior is crisp and the interior is melt-in-your-mouth tender. Infused with the scent of wild oregano and sea salt, it is the ultimate celebration dish for gatherings under the Mediterranean sun.
🥗 Ingredients
The Meat
- 2 kg Lamb Shoulder or Neck (bone-in, cut into large 8-10cm chunks)
- 1 kg Pork Shoulder or Belly (cut into large 8-10cm chunks)
The Seasoning
- 3 tablespoons Coarse Sea Salt (to taste)
- 4 tablespoons Dried Cypriot Oregano (rubbed between palms to release oils)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Black Pepper (freshly cracked)
The Basting Liquid
- 1/2 cup Dry White Wine (Xynisteri or similar crisp wine)
- 2 pieces Lemon Juice (freshly squeezed)
For Serving
- 8 pieces Cypriot Pita Bread (warmed on the grill)
- 1 bunch Fresh Parsley (roughly chopped)
- 2 pieces White Onions (thinly sliced)
- 3 pieces Lemons (cut into wedges)
👨🍳 Instructions
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1
Prepare the meat by ensuring the chunks are uniform in size (about the size of a large fist). This ensures even cooking. Leave the bone in where possible for maximum flavor.
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2
In a large basin, toss the meat chunks with the olive oil, half of the sea salt, and half of the oregano. Massage the seasoning into the meat thoroughly.
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3
Thread the meat onto the large 'souvla' skewers. Start with a piece of pork, then lamb, alternating to allow the different fats to mingle. Ensure the meat is balanced on the skewer to prevent uneven rotation.
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4
Prepare your 'foukou' (Cypriot charcoal grill). Light high-quality lump wood charcoal and wait until it is covered in a thin layer of grey ash, indicating a steady, high heat.
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5
Initially, place the skewers on the lowest gear setting (closest to the coals) for about 10-15 minutes. This sears the meat and locks in the juices. Rotate rapidly if your grill has a motor.
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6
Once seared, raise the skewers to the highest position (about 20-30cm above the coals). This slow-cooking phase is where the magic happens.
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7
Mix the white wine and lemon juice in a small bowl. Every 30 minutes, lightly brush or sprinkle the meat with this mixture to keep it moist.
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8
Halfway through the cooking (around the 1.5-hour mark), sprinkle the remaining sea salt and oregano over the rotating meat.
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9
Monitor the heat. If the charcoal dies down, carefully add a few more pieces of pre-lit charcoal to maintain a consistent temperature.
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10
The souvla is ready when the meat has shrunk slightly away from the bone and the exterior is deep golden brown and crispy. The internal temperature should reach 75°C (165°F) for pork and 80°C (175°F) for well-done lamb.
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11
Remove the skewers from the heat and let the meat rest on the skewers for 10 minutes before sliding the pieces off into a large pot lined with pita bread.
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12
Cover the pot with a lid for 5 minutes; the steam will soften the crust just enough and infuse the bread with the meat juices.
💡 Chef's Tips
Use lump wood charcoal rather than briquettes for an authentic smoky aroma. Do not over-salt at the beginning as it can draw out too much moisture; finish the seasoning mid-way through. If the meat is browning too fast, raise the skewers further or spread the coals out to the edges. Always include a few pieces of fat or 'flappa' (belly) between leaner chunks to act as a natural basting agent. For a true Cypriot touch, throw a few sprigs of fresh rosemary directly onto the coals in the last 15 minutes.
🍽️ Serving Suggestions
Serve with a side of thick, strained Greek yogurt or a garlic-heavy Tzatziki. A classic Village Salad (Choriatiki) with plenty of feta and olives is the perfect acidic counterpoint. Pair with a chilled glass of Keo beer or a robust Cypriot red wine like Maratheftiko. Warm Cypriot pita bread and grilled halloumi cheese are mandatory accompaniments. Provide plenty of fresh lemon wedges for guests to squeeze over their meat just before eating.