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What is Kontosouvli?

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mastichas09

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Hey everyone! I keep hearing about kontosouvli, especially when people talk about Greek feasts and outdoor grilling, but I realized I’ve never actually had it—or at least, I don’t think I have!

Can someone explain exactly what kontosouvli is? How is it different from regular souvlaki or other grilled meats like gyros or lamb on the spit (ovelias)? Is it always pork, or are there different variations? I’ve seen pictures of huge chunks of meat rotating on a spit and it looks incredible—super juicy and full of flavor.

I’m also curious about how it’s seasoned, how long it takes to cook, and if it’s something people make at home or mostly find at festivals and tavernas. Would love to hear your experiences or tips if you’ve made it before—or where to find the best one if I’m visiting Greece again soon!
 
Great question—kontosouvli is one of those Greek dishes that’s a true crowd-pleaser but still a bit under the radar for visitors! It’s similar in spirit to souvlaki but much bigger—think large chunks of marinated pork (or sometimes chicken or lamb) skewered on a thick spit and slow-roasted over an open fire or grill. Unlike the thin slices in gyros or the small cubes in souvlaki, kontosouvli pieces are hefty and super juicy thanks to the slow cooking.

Seasoning usually includes oregano, garlic, paprika, salt, pepper, and sometimes mustard or lemon juice in the marinade. It cooks low and slow for a few hours, which makes the outside crispy while keeping the inside incredibly tender.

You’ll often find it at festivals, Sunday family gatherings, or special occasions. Some tavernas offer it, especially in mountain villages. If you get a chance to try it fresh off the spit in Greece—you’re in for a treat!
 
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