If you love smoky, flavour-packed BBQ, then souvla is a must-try dish. This traditional Cypriot BBQ involves slow-roasting large pieces of meat—typically lamb, pork, or chicken—over charcoal on a rotisserie, delivering crispy, golden skin and juicy, tender meat inside.
Cooking souvla on a Cyprus BBQ or spit roaster ensures an authentic smoky flavour, making it a favourite for BBQ lovers and backyard chefs.
🔥 What is Souvla?
Souvla is a traditional Cypriot dish made with large chunks of skewered meat, slow-cooked over charcoal on a rotisserie. Unlike souvlaki, which uses smaller skewers, souvla takes longer to cook, allowing the charcoal smoke and marinade to infuse deeply into the meat. Discover the Cyprus BBQ
🔥 Ingredients for Authentic Souvla
(This is for 1 kg of meat—adjust measurements accordingly for larger portions.)
For the Meat:
- ✅ 1 kg lamb shoulder (or chicken thighs for a lighter version)
- ✅ ½ tbsp salt
- ✅ ½ tbsp black pepper
- ✅ 1 tbsp dried oregano
- ✅ 2 tbsp olive oil
- ✅ Juice of 1 lemon
- ✅ 1 clove garlic, minced (optional for extra flavour)
For Cooking:
- ✅ Rotisserie skewer
- ✅ Charcoal BBQ (like a Cyprus BBQ or spit roaster)
- ✅ Lump charcoal for authentic smoky flavour
🛑 Garlic is optional—traditional souvla doesn’t always include it, but some prefer the extra depth of flavour.
🔥 Step-by-Step Cooking Instructions
1️⃣ Marinate the Meat
- 🟢 Cut the meat into large 5-7 cm chunks.
- 🟢 In a bowl, mix olive oil, lemon juice, salt, pepper, oregano, and garlic.
- 🟢 Coat the meat evenly, cover, and marinate for at least 4 hours (overnight is best).
2️⃣ Prepare the Charcoal BBQ
- 🟢 Set up your Cyprus BBQ or spit roaster with high-quality lump charcoal.
- 🟢 Allow the charcoal to burn until white-hot, creating steady, even heat.
- 🟢 Aim for medium-low heat for slow cooking.
3️⃣ Skewer and Roast
- 🟢 Thread the marinated meat onto the rotisserie skewer, spacing the pieces evenly.
- 🟢 Secure the skewer over the BBQ and start rotating for even cooking.
4️⃣ Slow Roast to Perfection
- 🟢 Cook for 1.5 to 2 hours, basting occasionally with olive oil and lemon juice.
- 🟢 The meat should develop a crispy, golden crust while staying tender inside.
5️⃣ Serve and Enjoy
- 🟢 Once cooked, let the meat rest for a few minutes before slicing.
- 🟢 Serve with warm pita bread, tzatziki, grilled vegetables, and a fresh salad.
🔥 How Do I Know When Souvla is Done?
✅ For those using a thermometer:
- Chicken: 75°C internal temperature
- Lamb or Pork: 65-70°C internal temperature
If you don’t have a meat thermometer, use these simple tests:
- ✅ Chicken: Pierce the thickest part with a knife—if the juices run clear (not pink) and the meat is firm but not dry, it’s ready.
- ✅ Lamb or Pork: Use the fork test—if a fork twists easily in the meat without resistance, it’s tender and cooked.
- ✅ Crispy Outer Layer: The outside should be golden brown with a slight char, and the meat should feel slightly springy when pressed.
🔥 Where to Find the Best BBQ Equipment?
For top-quality rotisseries, Cyprus BBQs, charcoal, and accessories, check out Sydney BBQs & Rotisseries. 🔥