"Arni Souvla"- Skewered Lamb

The  Cypriots’ preferred way to roast lamb (or goat) on the rotisserie is to skewer large chunks of shoulder and leg on the long spit and roast it in the same way main-lander Greeks do with a whole lamb. This style of lamb is made for Easter Sunday, festivals and other celebratory occasions. 

You will learn how to be a proper cypriot after reading this blog. Impress friends and 

family when on holiday and light the BBQ with the following receipe that i will provide 

during this blog. 

The Cypriots call this style of roasting lamb simply as “souvla”

 but this method is not exclusive to Cypriot cuisine.

 On mainland Greece, some also enjoy this method and it is called

 “arni (lamb) kontosouvli”. 

Prepping the meat involves having your butcher cut lamb leg and shoulder into large chunks

…about the size of a grapefruit.

I should point out that the chunks are large so you have to season your meat well.

 I like seasoning the meat with salt and pepper along with the marinade

 – it gets deep into the meat.

and when the lamb has been finally cooked, I’ll toss the lamb chunks in a “ladolemono”

 or Greek lemon & oil dressing….with dried Greek oregano of course!

Serve this meat as a one of your meat offerings or as the main for your gathering.

 Be patient, cook the lamb high above the charcoal and cook low and slow.

 Souvla should take about 2 1/2 – 3 hours to cook. 

Don’t rush – this is slow food at its best and you’ll be rewarded with tender, flavourful lamb.

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Abit of a story so that you can familarize yourself with the souvla.

1 1/2 kilo spring boned lamb

1 cup of dry white wine

1 cup of corn oil

2 stalks of celery, finely chopped 

2 bayleaves, cut in halves 

1 large tomato, finaly chopped 

1/2 lemon juice 

1/2 of onions finely onions

1/2 tsb of thyme 

salt and pepper to taste. 

Cut meat in 8-10 pieces. Put it in a big bowl and add all the ingredient 

mentioned above . Mix well, and leave it there for 2-3 hours to be marinated 

. Thred them though the big skewers, and grill on charcoal for about one hour 

untill they are light brown.

The skewers must be turned all the time very slowly. Every ten minutes brush meat

with the marinate juice left in the bowl .

Serve as soon as they are off the skewers , with the potatoes that have been washed

cooked unpeeled on the charcoals, or in the oven. The preparation of the potatoes is

very easy , wash and while they are wet , sprinkle with lots of salt . place on in the oven 

for 1/2 hour then on the grill or charcoal or grill. 

 

Serve the meet and potatoes together. can be served with fresh onions and whole tomatoes

and cucumbers.