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Kontosouvli
Kontosoúvli: big chunks of marinated pork shoulder roasted slowly with onion and oregano
On Easter Sunday and at village saints'-day fairs across Epirus, a long spit of fat pork chunks threaded with onion and peppers turns for hours over embers, and slices are handed out with bread and salad. This oven version gives the same smoky-edged, juicy pork shoulder: chunks marinated overnight in the fridge with lemon, garlic, oregano and paprika, then threaded on skewers and roasted low before a fierce finish. Serve with pitta, tzatziki and roast potatoes. Common mistake: using lean pork loin, which dries out — shoulder or neck with its fat is essential. Chef's tip: sit the skewers across a deep tin so the fat drips away and the meat browns all round.
- Total time
- 145 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the marinade
For the skewers
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What you'll need
Fresh ingredients (4)
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Method
0/6 doneStep 1: Put 3 ⅓ lb boneless pork shoulder in a bowl with 5 tbsp olive oil, 2 lemons, 5 cloves garlic, 1 tbsp dried oregano, 2 tsp sweet paprika, 1 tbsp Dijon mustard, 2 tsp salt and 1 tsp black pepper. Rub well, cover and marinate in the fridge overnight, or at least 6 hours.
480 minStep 2: Take the pork out of the fridge 30 minutes before cooking. Heat the oven to 325°F (275°F fan).
30 minStep 3: Thread the pork onto 3–4 long metal skewers, alternating with 2 red onions and 2 green peppers and packing the pieces tightly.
Step 4: Lay the skewers across a deep roasting tin so the meat hangs above the base. Pour 200 ml water into the tin, cover loosely with foil and roast for 1 hour 30 minutes, turning twice.
90 minStep 5: Remove the foil, raise the oven to 425°F (400°F fan) and roast for 20–25 minutes more, turning once, until the edges are dark and crisp and the pork is tender, reaching at least 145°F in the thickest piece (shoulder is best taken to 85–194°F so it softens).
25 minStep 6: Rest for 5 minutes, then slide the meat off the skewers and slice thickly. Spoon over the tin juices.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 46 g
- Carbs
- 7 g
- Fat
- 34 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kontosouvli take?
- About 145 minutes in total: 25 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemons?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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