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. That’s why I 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!
Extra crispy and extra tasty! Kontosouvli is a large pork souvlaki, which is traditionally slow roasted on a rod over an open charcoal pit. This recipe is perfect for baking it in the oven and getting a flavourful, juicy and crunchy Kontosouvli!
Ingredients
Scale
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)
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.
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(456 votes, average: 4.90 out of 5)
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How do I adjust this to spit a pig? I am having a spit BBQ for my birhtday, and want to do this recipe but for the whole thing. 😀