Kontosouvli on a Flaming Coals Cyprus Spit

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork loin

Chicken thigh offers lower fat content while pork loin is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier, while vegetable oil is budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol, while white wine is often less expensive.

tzatziki sauce

🥗Healthier: yogurt with cucumber

💰Cheaper: sour cream

Yogurt with cucumber is a lighter option, while sour cream is a cost-effective alternative.

Season lamb loin with Flaming Cooh's traditional lamb rub and let sit to come up to room temperature.

Light lump charcoal using three fire lighters and a charcoal chimney.

Thread seasoned lamb onto a rotisserie skewer using prongs for easier compacting.

Monitor the spit to prevent fat from dripping onto the charcoal and causing a fire.

Baste lamb with a mixture of 50% lemon juice and 50% olive oil using a rosemary brush.

Cook lamb on the spit for about 45 minutes, checking the internal temperature aiming for 75°C.

Remove lamb from the skewer and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary