Souvla (Greek: σούβλα) is a popular dish from Cyprus. It consists of large pieces of meat cooked on a long skewer over a charcoalbarbecue.It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal. Traditional souvla is made from the neck and shoulder of lamb, pork and chicken. The meat is cut on the bone into chunks about the size of a medium onion (optional).
The meat must be put on a fire charcoal called foukou (Greek: φουκου), then its weight is evenly distributed on the rotisserie, it cooks evenly on the foukou.
The meat is put as far as possible from the charcoal at first. After it is sizzling, it is lowered down to the charcoal so that the skin on the meat goesbrown. The process takes between 90 minutes and 3 hours depending on the type of meat, size and heat of fire.
Salt, aromatics (such as oregano), oil, and wine are sprinkled or brushed on the meat once the cooking process is well under way. That way the meat stays juicy and does not brown too quickly.
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