Pork spit roast marinated - kontosouvli recipe (ENG sus) | Grill philosophy

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

tzatziki sauce

🥗Healthier: yogurt with herbs

💰Cheaper: sour cream with cucumber

Using yogurt with herbs lowers calories and provides a similar flavor.

pita bread

🥗Healthier: whole grain pita

💰Cheaper: flatbread

Whole grain pita adds fiber, while flatbread is often less costly.

Light the charcoals.

Prepare spits for the pork.

Marinate the pork with 80 ml of white wine for 10 minutes.

Cut the pork into small pieces for skewering.

Mix spices (coriander, thyme, savory or oregano, garlic powder, paprika, sea salt) in a mortar and add to the pork in doses.

Add 50 g of spicy dijon mustard and 40 ml of extra virgin olive oil to the pork and mix well.

Marinate the pork for 3-4 hours, ideally 12-24 hours in the fridge.

Skewer the pork pieces, alternating with pieces of fat.

Grill the skewers over strong heat for about 20 minutes, monitoring internal temperature until it reaches 75°C (167°F).

Grill Cypriot style pitas on the grill to absorb flavors from the pork fat.

Prepare a homemade yogurt sauce by mixing strained Greek yogurt with pulped garlic, lemon juice, mild mustard, and milk to adjust thickness.

Add lemon peel to the yogurt sauce for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

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