Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kontosouvli by katina. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Place the pieces of meat in a bowl (large enough to be able to mix them when you add the marinade). Kontosouvli by Katina So, let's bid farewell to summer the way it deserves. With a feast and tastes that will accompany us during winter. Greek tastes, a promise for Easter and the coming spring.

Kontosouvli by Katina is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Kontosouvli by Katina is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook kontosouvli by katina using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Kontosouvli by Katina:

1. Take pork (shoulder, cut into large pieces)
2. Take garlic blended in a food processor with 1-2 tbsp oil
3. Take oregano
4. Take pepper, green
5. Take medium-sized onion
6. Get mustard
7. Take salt, pepper
8. Get little water

With a country style kontosouvli (spit roasted pork). The menu of Kontosouvli suggested by Sluurpy. Kontosouvli is a large pork souvlaki, which is traditionally slow roasted on a rod over an open charcoal pit. This recipe is perfect for baking it in the oven and getting a flavourful, juicy and crunchy Kontosouvli!

Instructions to make Kontosouvli by Katina:

1. Place the pieces of meat in a bowl (large enough to be able to mix them when you add the marinade).
2. Add 2-3 generous pinches of salt and pepper (depending on how spicy you want it to be).
3. Add a pinch of oregano.
4. Blend all the ingredients in a food processor (you don't have to purée to a paste, you can leave some small pieces so you can feel them in your mouth).
5. Marinate the meat in this mixture, mixing well so that it is evenly distributed.
6. Set the meat aside to absorb the marinade (if you have time, overnight, if not, at least for 3 hours).
7. Pass each piece on the spit. Don't push them too tight together (check out the alternative suggestion in the tips).
8. Start a good fire with plenty of coals. You will need to add more before the first turn into embers so that the fire is going strong for at least four hours. Spread them so that they cover the length of the meat on the spit. Start when the embers are burning hot.
9. Place the kontosouvli on the topmost setting of the rotisserie (so that the meat is slowly roasted and stays tender and juicy) and roast while it turns continuously (I hope that you have a motor rotisserie, in any other case, you will need a lot of strength and courage) for four full hours.
10. From time to time, brush with a dressing of oil and lemon.
11. When it is ready, just cut off the quantity that you serve on your plate each time and leave the rest on the spit very high on the rotisserie or covered with greaseproof paper (aluminum foil is not the best choice…). So, in a feast that lasts for hours, anyone who can make it to the end will always have a hot meze.

Kontosouvli is a large pork souvlaki, which is traditionally slow roasted on a rod over an open charcoal pit. This recipe is perfect for baking it in the oven and getting a flavourful, juicy and crunchy Kontosouvli! The one I really love for Tsiknopempti is kontosouvli, it is a pork roast similar to oversized souvlaki. Traditionally kontosouvli is made on the spit, slowly roasted over wood fire. Of course, there is no reason to dispear if you have no BBQ handy, kontosouvli is great in the oven too.

So that is going to wrap it up for this special food kontosouvli by katina recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!