Souvla
Description:
Souvla is a popular Cypriot dish consisting of large chunks of meat, usually lamb, pork, or chicken, marinated and slowly roasted on a skewer over an open flame. Known for its smoky flavor and tender texture, it’s a beloved dish often enjoyed at family gatherings or celebrations.
Ingredients:
- 1 kg lamb or pork (cut into large chunks)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon
- 1 tbsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
How to Cook:
- In a bowl, mix olive oil, garlic, lemon juice, oregano, cumin, salt, and pepper to create the marinade.
- Add the meat chunks to the marinade, ensuring they are fully coated. Let the meat marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
- Preheat a grill or barbecue to medium-high heat. Thread the marinated meat onto large skewers.
- Grill the skewers, turning occasionally, for about 30-40 minutes, or until the meat is cooked through and has a nice char.
- Once cooked, remove from the skewers and garnish with fresh parsley. Serve with pita bread, vegetables, or a simple salad.
Enjoy this smoky, flavorful Cypriot treat!
History :
Souvla is a traditional Cypriot dish with roots in the island’s ancient history. The word « souvla » itself is derived from the Greek word for « skewer, » reflecting the method of cooking meat on large metal skewers. This practice has been passed down through generations and is closely tied to Cypriot culture and communal gatherings. The dish was originally prepared during festive occasions such as weddings and holidays, often cooked over an open flame. While lamb is the most common meat used, pork and chicken have become popular choices over time. The marinade, typically made with olive oil, garlic, lemon, and herbs, enhances the meat’s flavor and tenderness. Souvla remains a symbol of family, hospitality, and the island’s agricultural traditions. It is often served with freshly baked bread, vegetables, and local wines. Today, souvla continues to be a favorite dish at barbecues and celebrations, beloved for its smoky aroma and rich, savory taste.
