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Lamb Souvla
Large slow-cooked chunks of lamb on a whole-animal spit — the Cypriot Easter tradition. Piercing the lamb deeply and pushing garlic slivers right into those cuts gets flavour into the centre of such a large piece of meat, not just across its surface.
Ingredients
Instructions
Pierce lamb deeply all over, push in garlic slivers.
Coat with lemon, oil, oregano, allspice, salt and pepper. Marinate overnight.
Thread on a large skewer or rotisserie.
Roast slowly over charcoal for 2.5–3 hours until completely tender and charred.
Rest 15 minutes, shred and serve with pita and salad.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
