Kontosouvli Recipe – Greek Special
Kontosouvli is a beloved Greek classic featuring large chunks of pork shoulder or loin marinated in garlic, olive oil, red wine, lemon juice, oregano, rosemary, paprika, salt, and black pepper. Slow-roasted or grilled, this meat becomes tender inside with a beautifully golden crust outside, infusing every bite with rich, Mediterranean flavors. Often served during festivals and special gatherings, Kontosouvli pairs excellently with tzatziki, fresh salad, pita bread, and is sure to impress at your next family meal or celebration.
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
Kontosouvli Ingredients :
- Pork shoulder or pork loin: 2-3 pounds, cut into large chunks
- Garlic: 4-5 cloves, minced
- Olive oil: 1/4 cup
- Red wine: 1/2 cup
- Lemon juice: 1/4 cup (freshly squeezed)
- Oregano: 2 tablespoons (dried or fresh)
- Rosemary: 1 tablespoon (fresh, chopped or dried)
- Paprika: 1 tablespoon
- Salt: 1-2 teaspoons, to taste
- Black pepper: 1 teaspoon, to taste
Prepare the Marinade:
In a large bowl, combine the minced garlic, olive oil, red wine, lemon juice, oregano, rosemary, paprika, salt, and black pepper. Mix well to create a marinade.
Marinate the Pork:
Add the pork chunks to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight for the best flavor.
Preheat the Oven or Grill:
For Oven: Preheat your oven to 375°F (190°C).
For Grill: Preheat your grill to medium-high heat.
Cook the Pork:
Oven Method: Transfer the marinated pork to a roasting pan. Roast for about 1.5 to 2 hours, or until the pork is tender and has a nice golden-brown crust. Turn the pork occasionally to ensure even cooking.
Grill Method: Skewer the marinated pork chunks onto metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill for about 15-20 minutes, turning frequently until the pork is cooked through and has a delicious charred exterior.
Rest and Serve:
Allow the cooked pork to rest for 10 minutes before serving. This helps the juices redistribute and keeps the meat tender.
Recipe Notes:
Marination Time: Longer marination will deepen the flavor—ideally marinate overnight.
Vegetables: Add bell peppers, onions, or tomatoes on the skewers for extra color and flavor.
Resting: Let the cooked pork rest about 10 minutes before slicing to lock in juices.
Serving Suggestions: Serve with tzatziki sauce, pita or warm bread, and a fresh Greek salad.
Wine Pairing: A rich red wine like Greek Agiorgitiko or Syrah complements the smoky and herbaceous notes.
