Kontosouvli Recipe – Greek Special
Kontosouvli is a traditional Greek dish, often enjoyed during festivals and special occasions. It’s essentially marinated pork that’s slow-roasted or grilled, resulting in tender, flavorful meat.
- 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 times will result in more flavorful pork, so try to plan ahead.
Vegetables: Feel free to add vegetables like bell peppers, onions, or tomatoes to the skewers for a complete meal.
Serving Suggestions: Kontosouvli is often served with tzatziki sauce, pita bread, and a fresh Greek salad.
Wine Pairing: A good red wine, such as a Greek Agiorgitiko or a Syrah, pairs nicely with this dish.
