Pork souvla

[DavidinKarmi]

I'm cooking pork souvla this weekend. I tried a few weeks ago and although it was OK it wasn't a patch on what you get at, say, Viklari. I used a Greek recipe book's suggestion of marinating the pork in wine, oregano etc., and cooking it slowly, but clearly that's not what Cypriots do. My neighbour, a Cypriot, says he might marinate the pork in beer, but doesn't usually bother. He cooks it at high heat, raising the pork away from the charcoal if it gets too hot, and brushing the surface with lemon juice occasionally. His souvla is delicious. He said timing is critical - one and a half to two hours - no more. When bubbles appear on the surface of the pork, it must be cooked for an extra 15 minutes - no more.

Bearing in mind I'll be using a gas BBQ rotisserie, not a charcoal BBQ, any suggestions to get it right would be more than welcome! I suspect the traditional charcoal way is the best, but it's not an option for me!

[Pickles]

Don't marinade it in anything if making souvla (Afelia is the one where it has to be marinaded in olive oil, wine and crushed coriander), just do as suggested with the lemon juice and/or maybe a small amount of oil if it looks like becoming too dry.
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[DavidinKarmi]

Many thanks, Pickles.

Sounds like "keep it simple" is the way!

BR

David

[BigDutch#2]

yup - KISS ! Its been a while since i had the opportunity, but, based on a few different 'teachers' Iplace rinsed but un-seasoned skewered meat at low level on foukou over white hot coals (gas ... pah!), spinning fast until seared with steady streams of dripping fat, then raise halfway and medium speed for half hour or so and then highest and slow for half hour or so, then as stated salt and after 10m, remove, let rest for 10m and away you go!