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–+ servings
2 spits of lamb kontosouvli

Lamb Kontosouvli on the Spit Rotisserie (Souvla)

Learn how to cook lamb kontosouvli on the spit rotisserie Greek style! Chunks of lamb over the charcoal souvla BBQ creating a memorable feast!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 563 kcal

Ingredients
  

  • 3 kg lamb shoulder (with bone)
  • 30 grams salt
  • 4.5 grams pepper
  • 4.5 grams oregano
  • 75 ml olive oil
  • 6 garlic cloves
  • 3 onion (small)
  • 3 lemon (for serving)

Instructions
 

Organising your lamb

  • Ensure your lamb is cut into fist size chunks. (Ask your butcher to do this for you)
  • Inspect your meat, and cut away any excess fat that you don't want. (don't remove it all, fat is great for slow cooking)
  • Place your lamb into a large bowl.

Preparing the marinade

  • Grate the onions on a fine setting so its a soft pulpy texture and make sure to keep the juices.
  • Mince the garlic cloves.
  • Place the onions and garlic into a bowl.
  • To the same bowl add:
    Olive oil
    salt
    pepper
    oregano
  • Mix everything together well
  • Pour your marinade on top of the lamb and massage it thoroughly ensuring it is evenly covered.
  • Cover the bowl of lamb and allow to rest for a few hours.

Cooking the lamb

  • Start your lamb up higher, over a low-medium heat. (Use ash to control the temperature and this also helps the charcoal last longer)
  • Keep the lamb up high for 2 hours. We want to slow cook the lamb as much as possible. Larger chunks of meat need longer cooking time to ensure it is cooked and not just dark on the outside.
  • Once the internal temperature reaches 60 - 65 degrees, drop the lamb closer to the charcoal.
  • When you want to intensify the heat and brown up your lamb even further, scratch up the charcoal. This will provide more airflow and allow for a stronger burn.
  • Once the lamb has reached your desired cooking temperature, remove from the rotisserie.
  • Wrap your lamb in foil and allow to rest for 10-15 minutes.
  • Apply lemon to your lamb, serve and enjoy!

Video

Nutrition

Calories: 563kcalCarbohydrates: 12gProtein: 65gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 202mgSodium: 2160mgPotassium: 1091mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 34mgCalcium: 87mgIron: 6mg
Keyword kontosouvli, lamb kontosouvli
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