Souvla

🛒 Ingredients

• Lamb shoulder (boneless, trimmed, raw) 310 g · 899 kcal
• Olive oil 20 g · 180 kcal
• Lemon juice 22 g · 5 kcal
• Dried oregano 1 g · 3 kcal
• Black pepper 1 g · 2 kcal

👨‍🍳 Instructions

1. Cut the lamb or pork shoulder into large, roughly 2-inch (5cm) cubes, ensuring they are uniform for even cooking.
2. In a large bowl, combine the meat cubes with olive oil, lemon juice, dried oregano, and black pepper. Mix thoroughly to coat all pieces.
3. Thread the marinated meat onto long skewers, leaving a small gap between each piece. Cover and refrigerate for at least 4 hours, or preferably overnight.
4. Prepare your charcoal grill (foukou) with a good bed of hot coals, ensuring they are evenly distributed for consistent heat.
5. Place the skewers on the rotisserie mechanism of the foukou. Roast slowly, turning constantly, for 2-3 hours until the meat is tender and has a deep golden-brown crust.
6. Once cooked, remove the skewers from the grill and let the meat rest for a few minutes before carving and serving.