Kontosouvli on the Cyprus Spit – Traditional Greek Meat Feast

Ever heard of kontosouvli? This Greek meat dish might not be as widely known as souvla, but it's a complete game-changer for your next family barbie. If you're looking to bring something new to your outdoor cooking, this traditional Greek feast is just the ticket.

Using a Cyprus spit to cook kontosouvli isn't just about the food—it's about creating those laid-back moments where everyone gathers around, having a yarn while the meat slowly turns over hot coals. It doesn't get much more Aussie than that, despite its Greek roots.

What Makes Kontosouvli Different from Regular BBQ

Kontosouvli (pronounced kon-to-soov-lee) is all about big, fist-sized chunks of meat cooked slowly on a rotisserie. Unlike your typical backyard barbie where thin cuts cook quickly, kontosouvli uses larger pieces that develop incredible depth of flavour as they rotate over charcoal.

Traditionally made with pork neck or lamb shoulder, we're using lamb loin chops in this recipe for an extra punch of flavour. The bone in these chops adds richness to the meat as it cooks, creating something truly special.

With 18 years as outdoor cooking specialists and charcoal cooking experts, we've seen firsthand how a Cyprus spit transforms these simple ingredients into something that'll have your mates talking for weeks.

Getting Your Meat Ready for Kontosouvli

Preparing kontosouvli is dead simple. Start with quality lamb loin chops—the key to any good meal is starting with decent meat.

Here's how to get your kontosouvli ready for the spit:

• Cut your lamb loin chops into large chunks if needed
• Season generously with a lamb rub (we recommend the Flaming Coals traditional lamb rub)
• If you don't have a specific lamb rub, no worries—just mix up some garlic powder, oregano, salt, pepper, and a bit of paprika
• Let the seasoned meat sit and come up to room temperature while you prep your charcoal

This resting time is important—it allows the meat to warm slightly and the seasoning to settle in. Our customers across Australia, backed by over 20,000 reviews, consistently tell us that this simple step makes a huge difference to the final result.

Setting Up Your Cyprus Spit for Kontosouvli

The Cyprus spit is perfect for cooking kontosouvli. Its design allows for easy adjustment of height over the coals, giving you complete control over cooking temperature.

To get your spit ready:

• Start your charcoal in a chimney starter for even heat
• Spread the hot coals evenly under where the meat will cook
• Thread your lamb chunks onto the rotisserie skewer
• If using loin chops like in our recipe, use the rotisserie prongs to help compact the meat
• Position the skewer at the right height—not too close but not too far from the coals

One of the beauties of our Cyprus spits is how they're built to last. Being 100% Aussie owned with a 1-2 year warranty, you can cook with confidence knowing your equipment won't let you down in the middle of preparing a feast.

Managing the Fire for Perfect Kontosouvli

When cooking kontosouvli, keeping an eye on your charcoal is crucial. Lamb has a decent amount of fat that will drip as it cooks, and you want to avoid fat fires that can char your meat.

Keep these tips in mind:

• Have a long-handled rake or shovel close by
• Regularly check underneath the meat for fat drippings
• Move coals as needed so fat drips onto the charcoal pan rather than directly on the coals
• Maintain a medium heat—kontosouvli is about slow cooking, not scorching

This attention to detail is what separates good outdoor cooking from great outdoor cooking. With delivery Australia-wide and 60-day returns, our customers know they can trust our equipment to help them manage their cooks perfectly.

The Secret to Flavourful Kontosouvli: Proper Basting

About 15 minutes into cooking, it's time to add a layer of flavour that'll take your kontosouvli to the next level. A simple baste of lemon juice and olive oil does wonders for the meat.

For the perfect baste:

• Mix equal parts lemon juice and olive oil in a small bowl
• Use fresh rosemary sprigs as natural basting brushes (they add subtle flavour too)
• Apply the baste generously as the meat rotates
• Reapply every 10-15 minutes throughout cooking

This regular basting keeps the meat moist while adding a slight tang from the lemon and richness from the olive oil. It's these small touches that make kontosouvli so special when cooked on a Cyprus spit.

Knowing When Your Kontosouvli is Done

After about 45 minutes, your kontosouvli should be approaching perfection. Unlike some cuts that benefit from being rare or medium-rare, kontosouvli is best when cooked to medium or medium-well.

Here's how to tell when it's ready:

• Use a meat thermometer to check the internal temperature
• You're looking for about 75°C (make sure not to hit the skewer or bone)
• The outside should have a beautiful caramelised crust
• Meat should be firm but still juicy when pressed

When your kontosouvli reaches the right temperature, it's time to take it off the heat. One of the advantages of our Cyprus spits is how easy they make this process, even when dealing with hot, heavy meat.

Resting and Serving Your Kontosouvli

Once your kontosouvli is cooked, it needs to rest before serving. This allows the juices to redistribute through the meat, making every bite tender and flavourful.

For perfect serving:

• Carefully remove the meat from the hot skewer (use heat-resistant gloves)
• Place the meat on a serving platter and cover loosely with foil
• Let it rest for 10-15 minutes
• Serve with traditional sides like tzatziki and Greek salad

The whole process from start to finish takes just over an hour, making kontosouvli an achievable feast even for a weeknight meal. This is why our customers, from busy families to serious outdoor cooking enthusiasts, love their Cyprus grills.

Perfect Sides to Serve with Kontosouvli

While your kontosouvli is the star of the show, the supporting cast matters too. Traditional Greek sides complement the rich, smoky flavours of the meat perfectly.

Our recommendations:

• Tzatziki: Mix Greek yoghurt with grated cucumber, crushed garlic, olive oil, and fresh dill
• Greek Salad: Combine chunks of tomato, cucumber, red onion, and capsicum with Kalamata olives and feta cheese
• Grilled Pita Bread: Warm it briefly on the grill after the meat is done
• Lemon Wedges: For an extra zing of freshness

These sides are not only delicious but also quick to prepare while your kontosouvli is cooking on the Cyprus spit, allowing you to present a complete meal with minimal fuss.

Why a Cyprus Spit Makes the Difference

There's a reason why authentic Greek dishes like kontosouvli are traditionally cooked on a Cyprus spit. The steady rotation ensures even cooking, while the ability to adjust height gives you perfect temperature control.

Our Cyprus spits are designed with these traditional cooking methods in mind, but built with modern materials for durability and ease of use. With Australia-wide delivery, you can bring this authentic cooking method to your home no matter where you are.

Start Your Own Greek BBQ Tradition Today

Ready to bring the flavours of Greece to your next gathering? Our range of Cyprus grills and spits makes it easy to cook authentic kontosouvli at home.

With 18 years of experience as outdoor cooking specialists, we've helped thousands of Australians discover the joy of traditional charcoal cooking. Our customers love the results they get, which is why we have over 20,000 positive reviews.

Check out our full range of Cyprus grills and accessories online, with delivery across Australia and a 60-day return policy for peace of mind.

For the full kontosouvli recipe and more Greek BBQ inspiration, visit our blog or contact our team of outdoor cooking specialists.