Lamb Kontosouvli on the Spit Rotisserie (Souvla)

Make this lemony, herby, outrageously juicy lamb kontosouvli on the spit rotisserie and shatter your mate’s expectations. This is easier than you think….garlicky, herby, perfectly flavoured lamb meat that gets slapped with fresh lemon juice after resting.

Want to try more BBQ Greek dishes? Explore my collection of recipes that are perfect for any occasion! From tender pork souvla, and juicy beer marinated chicken kontosouvli to a showstopping, whole lamb on the rotisserie souvla there’s something here to impress everyone. Don’t forget to check out my chicken gyros on the souvla and lamb gyros for even more mouthwatering options packed with Greek flavours.

How to make this recipe video

What is Lamb Kontosouvli On The Spit

Lamb Kontosouvli on the spit is a traditional Greek dish, beautifully marinated lamb skewered and roasted on a spit over hot coals. It is VERY popular in Cyprus!

"Kontosouvli" refers to cooking meat on a skewer, typically rotating slowly to ensure even cooking and to allow the flavours to develop.

The lamb is slowly cooked on a rotisserie from the inside out. It cooks evenly, and the end result is ultra-juicy meat with a crispy exterior. Lamb kontosouvli on the spit is often served with traditional Greek sides like tzatziki, Greek salad, pita bread, and roasted veggies.

Why you’ll love this recipe for lamb souvla

If you’re a lover of outdoor cooking, this recipe is a must-try. Here’s why its bloody beautiful, in my opinion:

• Rich flavour: The combination of salt, pepper, oregano, onion, garlic, and Greek olive oil creates a marinade that infuses the lamb with layers of rich, savoury flavour. The lemon at the end just lifts it. Spectacular eating, mate!
• Authentic Cypriot experience: Lamb souvla is a beloved traditional Cypriot dish, and preparing it at home lets you recreate the authentic flavours. It’s also super social and such a fun way to cook when you have friends around.
• Good-looking presentation: Serving lamb souvla on the spit makes for a visually stunning presentation that will impress your guests. It's a show-stopping centrepiece for any outdoor gathering or barbecue.
• Lots of ways to serve it: Lamb souvla goes beautifully with tons of side dishes. Check out my list further down of all the ways to serve and enjoy it.

Ingredients needed to make lamb kontosouvli

Round up these basic ingredients to get your lamb kontosouvli going:

• Lamb shoulder: Choose lamb shoulder for the juiciest result. The shoulder cut offers a good balance of meat and fat.
• Salt and pepper: Guys, seasoning is key. Season the lamb generously with coarse sea salt and freshly ground black pepper. 
• Oregano: A staple herb in Greek cuisine. Make sure your batch is fresh for the best flavour result. 
• Greek olive oil: Choose a high-quality extra virgin olive oil, preferably of Greek origin. 
• Garlic cloves: Garlic complements the lamb's richness and adds depth to the marinade. You can add less if you like…
• Onion: The lamb gets wedged on either side of the skewered lamb to hold it together, flavour it and protect the meat during cooking. I love red onions for this but white are fine, too.
• Lemon: Fresh lemons, please! No bottled lemon juice.

Top tips for making lamb kontosouvli

This is a simple process, especially if you are familiar with cooking over charcoal. Here are my 7 pro tips for the ultimate result:

1. Remember the ash: This little trick helps to control the heat.
2. Marinate thoroughly: Allow enough time for the lamb to marinate in the seasoning mixture. Ideally, marinate the lamb overnight in the refrigerator to ensure the flavours penetrate the meat deeply.
3. Season generously: Don't be shy with the seasoning or skimp on it. 
4. Prepare the spit correctly: Before adding the lamb, ensure the spit or skewer is securely positioned and balanced. Rotate the spit slowly and evenly over the fire to ensure the lamb cooks evenly on all sides.
5. Monitor the cooking temperature: Monitor the cooking temperature to avoid burning or uneven cooking. Adjust the distance between the lamb and the heat source to maintain a consistent temperature throughout the cooking process.
6. Flavour the charcoal: Add some sprigs of oregano to the coals for extra herby, smoky goodness.
7. Rest before eating: Cover your lamb in foil and let it rest like that for a few minutes after removing it from the spit. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy texture.

How to serve lamb kontosouvli

Straight off the skewer is one way…ha! It’s so good all by itself. Check out these delicious ways to serve it:

• Fresh tzatziki: Whip up a batch of my homemade tzatziki sauce using Greek yogurt, grated cucumber, garlic, lemon juice, and dill. 
• Greek salad: Serve a vibrant Greek salad alongside the lamb kontosouvli. Combine ripe tomatoes, crisp cucumbers, red onions, Kalamata olives, and chunks of feta cheese, drizzled with extra virgin olive oil and a splash of red wine vinegar. You know the story.
• Warm pita bread: Offer a basket of warm Greek pita bread or homemade flatbreads for guests to use as a vessel for wrapping slices of lamb with tzatziki and salad. The bread's soft and pillowy texture is brilliant with the hearty lamb.
• Pita Pockets: For a different twist, try my Cypriot pita bread recipe! A pocket-style pita that’s perfect for stuffing with lamb, tzatziki, tomatoes, cucumber, onion, fresh parsley, and a squeeze of lemon. These pita pockets create a fun, handheld way to enjoy the lamb kontosouvli.
• Greek-style chargrilled octopus: Pair with tender, smoky chargrilled octopus. The Mediterranean flavours of olive oil, lemon, and herbs used in the octopus bring a delicious contrast that complements the lamb.
• Crispy chicken wings: Add my Greek chicken wings cooked on charcoal for another smoky, juicy option. Marinated in Greek yogurt, garlic, and sweet peppers, these wings bring big flavour and pair perfectly with everything else on the table.
• Roasted vegetables: Roast a medley of vegetables such as potatoes, bell peppers, onions, and eggplant seasoned with olive oil, oregano, and garlic. 
• Sheftalies: Elevate your spread by pairing it with this Sheftalia recipe, offering your guests a delicious mezze to enjoy while they wait.

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