Souvla is a traditional Cypriot dish consisting of large chunks of skewered meat, usually pork, lamb, or chicken, slowly roasted over a charcoal grill, typically called foukou.
The hallmark of souvla is the slow rotation of meat on long skewers over an open flame, allowing the fat to render and the meat to become tender and crispy on the outside. It’s typically seasoned simply with salt, pepper, thyme and oil.
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Souvla is a traditional Cypriot dish consisting of large chunks of skewered meat, usually pork, lamb, or chicken, slowly roasted over a charcoal grill, typically called foukou.
Souvla features larger meat cuts and a slower, more ceremonial cooking process. This method of grilling brings communities together during festivities and gatherings.
Souvla can be traced to ancient Cyprus and Greece, where grilling meat on an open fire was common.
The modern way of grilling souvla became popular in the 20th century. The meal is a symbol of outdoor celebrations, family gatherings and hospitality.
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During a gathering of family members, friends, and loved ones, grill and serve souvla, drink wine, and listen to music. Remember to marinate the lamb or your choice of meat overnight.
Happy grilling!