Souvla

Large chunks of lamb turned slowly on a spit over charcoal.

Ingredients

• 2 kg Lamb shoulder
• ½ cup Lemon juice
• ¼ cup Olive oil
• 2 tbsp Oregano
• 6 cloves Garlic
• 1 tbsp Black pepper
• 2 tbsp Salt
• 4 Flatbread

Method

1. Cut large — Cut the lamb into fist-sized pieces — souvla is defined by big pieces cooked slowly, unlike small souvlaki.
2. Season simply — Rub with salt, pepper, oregano and lemon.
3. Load the spit — Thread onto a long skewer, packing the pieces together.
4. Turn slowly — Cook over charcoal at a distance for 90 minutes, turning continuously so it cooks through without burning.
5. Rest — Rest 10 minutes off the fire.
6. Souvla is ready — Carve and serve with flatbread, lemon and salad.

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• Kleftiko