Souvla

Souvla is a cherished dish from Cyprus, renowned for its large chunks of meat cooked on a long skewer over a charcoal grill. Unlike the Greek dish souvlaki, which uses smaller pieces of meat, souvla features larger cuts that are slow-cooked over a longer period and positioned farther from the hot charcoal.

Traditionally, souvla is made using lamb, pork, or chicken, cut into chunks about the size of a medium onion. These pieces are cooked on a charcoal grill known as a "foukou" in Cypriot Greek. The meat is evenly distributed on a rotisserie, ensuring it cooks uniformly.

The cooking process starts with the meat positioned far from the charcoal. As the meat cooks, it is gradually lowered closer to the heat to brown the skin. Depending on the type of meat, its size, and the fire's heat, the cooking time can range from 90 minutes to 3 hours. To keep the meat juicy and prevent it from browning too quickly, cooks add salt, aromatics like oregano, oil, and wine during the cooking process. Various regions have their own takes on souvla, featuring unique spice blends in the marinade.

In Greece, "souvla" usually refers to a whole spit-roasted lamb, especially prepared for holidays. Similar dishes like kontosouvli and kokoretsi, made with pork or lamb innards, are also popular. In Cyprus, souvla is a staple at celebrations such as Christmas and Easter, bringing people together to enjoy this delicious, slow-cooked meat.