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.
Total time
230 min
Prep
60 min
Cook
170 min
Difficulty
hard
Cuisine
Greek
gluten-free
Ingredients
2kgbone-in lamb shoulder, large chunks
5 clovesgarlic, sliced
juice of 3lemons
3 tbspolive oil
1 tbspdried oregano
1 tspallspice
salt and pepperto taste
Instructions
1
Pierce lamb deeply all over, push in garlic slivers.
2
Coat with lemon, oil, oregano, allspice, salt and pepper. Marinate overnight.
3
Thread on a large skewer or rotisserie.
4
Roast slowly over charcoal for 2.5–3 hours until completely tender and charred.
5
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.
Calories
1577
Protein
125.6g
Fat
115.4g
Carbs
4.3g
Fiber
1.4g
Sodium
362mg
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