Entree: Cyprus – Σούβλα ➤ Souvla (Large pieces of lamb slow-cooked on a long spit)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 4 hrs

Total 4 hrs

Ingredients

- 3 lb (1.4 kg) lamb shoulder, bone-in, cut into large chunks (approx. 1.4 kg total)
- 6 tbsp (90 ml) dry red wine
- 4 tbsp (60 ml) olive oil
- 4 cloves garlic, minced (approx. 0.3 oz / 9 g)
- 2 tbsp (30 ml) fresh oregano, chopped (or 1 tbsp dried)
- 2 tbsp (30 ml) fresh rosemary, chopped
- 1 tbsp (15 ml) coarse sea salt
- 2 tsp (10 g) freshly ground black pepper
- 2 lemons, juiced (approx. 0.5 cup / 120 ml)
- 2 bay leaves, finely crumbled
- 1 large onion, cut into thick slices (approx. 8 oz / 225 g)
- 1 cup (240 ml) charcoal or hardwood coals (for fuel)

Instructions

1. Marinate lamb chunks with red wine, olive oil, minced garlic, oregano, rosemary, lemon juice, crumbled bay leaves, salt and pepper. Cover and refrigerate at least 4 hours or overnight.
2. Thread marinated lamb chunks and onion slices onto a long spit or large skewers, leaving space between pieces so heat circulates. Set up a rotisserie over a charcoal grill for low, indirect heat (around 250–300°F / 120–150°C).
3. Roast slowly, turning on the rotisserie (or manual rotation) and basting occasionally with remaining marinade or olive oil until exterior is browned and internal temperature reaches 145°F (63°C) for medium, about 1.5–2 hours depending on heat and chunk size.
4. Remove from the spit, let rest 10 minutes, then carve pieces from the skewer and serve with pita, grilled halloumi, salads and lemon wedges.