Kontosouvli — Chunky Rotisserie Pork

Kontosouvli is a beloved Greek celebration dish that evokes the festive spirit of outdoor feasts and family gatherings. Imagine large, juicy chunks of pork shoulder threaded onto a thick skewer, rubbed generously with garlic, oregano and lemon, and slow-roasted until the outside is crisp and caramelized. This slow-cooked rotisserie pork is fragrant, savory and richly satisfying – a hearty main that embodies the Mediterranean flavors of rural Greece. Traditionally, Kontosouvli is associated with Easter or big Sunday meals when neighbors and relatives might join a backyard barbecue. The meat often cooks on a spit over glowing charcoal embers, turning slowly so that all sides brown evenly. The result is pork that is tender and succulent within, coated in a slightly smoky, herby crust that recalls seaside tavernas and sunlit village festivals.

The flavor profile of Kontosouvli is robust yet balanced. Garlic and Greek oregano infuse the meat, while a hint of paprika adds color and depth. A dash of mustard or a squeeze of lemon helps tenderize and brighten the marinade. While the pork bakes low and slow, it stews in its own juices and aromatic marinade, creating layers of savory taste. When it comes out of the oven or off the grill, it releases the irresistible aroma of roasted pork and herbs. In practice, the method is versatile: home cooks can bake it in the oven or grill it outdoors. Many Greek families will slow-cook a whole batch of Kontosouvli for Easter, carving it tableside. Taverna menus also feature it as a specialty – and few resist its call when the sizzle reaches their table. Each meaty bite is a reminder of communal meals, celebration, and the unhurried joy of sharing food.

This recipe translates the old-world tradition into a home kitchen. It layers plenty of aromatic notes but keeps the ingredients straightforward, so the natural sweetness of the pork shines through. The pork shoulder (or butt) is ideal because its marbling ensures a crispy exterior and juicy center. Roasting the meat on a skewer with onions, peppers and tomato slices adds extra fragrance and flavor. Simple olive oil and herb-laden marinade flavors each chunk deeply, while a handful of roasted potatoes tucked alongside absorb the drippings and develop golden edges. This Kontosouvli is a centerpiece dish: it comes off the spit or oven golden and slightly charred at the edges, begging to be sliced and enjoyed. It’s served hot off the grill, perhaps with wedges of lemon, cool tzatziki dip or a village salad, capturing all the warmth and simplicity of Greek home cooking.