Kontosouvli is an extra large souvlaki that is slow roasted on a spit over an open charcoal pit. Traditionally it is made with pork but here we make it with sheep – and we chose a smaller size. Enjoy this juicy, meaty delight all year round! You can prepare these skewers the day before. Just keep them in the fridge wrapped in butcher’s paper or baking paper until ready to BBQ.
Serves: 6-8 Prep. time: 10′ + 4h marinating Cooks in: 1:30′ Ready in: 1:40′
1½ kg deboned sheep leg meat (use lamb if sheep meat is unavailable), cut into 2-3 cm cubes
1 large rotisserie skewer
sea salt flakes
For the marinade
500 g sheep’s milk yogurt
250 ml full fat milk
1 tsp cumin, powder
1 tbsp mixed peppers (pink, black, green), crushed
1 tbsp dried thyme
Pat dry meat.
In a large bowl mix all ingredients for the marinade. Transfer meat in the bowl and toss until covered. Cover with foil and refrigerate for 3 hours.
Remove meat from the fridge 1 hour before the BBQ. Prepare hot coals at least 30 min. before cooking.
Thread the pieces of meat, comfortably, onto the skewers. In between the pieces of meat, you can add some sliced onion, pepper and tomato if you wish. Grill the skewers over a moderate fire to prevent them from drying out, turning them regularly. They will take 20-30 minutes to cook through. Season with salt and extra thyme and serve piping hot.
Tips: While roasting the meat, brush it with some olive oil and lemon juice; repeat 2-3 times.
Photo: Studiom.gr – Styling: Κ. Lykouresi – Food styling: Makis Georgiadis
Και η συνταγή στα ελληνικά: Κοντοσούβλι προβατίνας σε γιαουρτόγαλο