Greek barbecues feature large skewers of meat, usually lamb, cooked over a bed of hot coals. The tradition comes from Cyprus and can be shared by families or communities. Other dishes, such as roasted feta or moussaka, may also be served. The centerpiece of the event is the souvla, a long metal pole used to rotate the skewers. There are no set rules for a Greek barbecue, and it is meant to bring people together around food.
A Greek barbecue is an outdoor event that can be shared by one family or an entire community. While largely resembling a traditional barbecue, the centerpiece of the event is usually a large array of skewers placed on a bed of coals and loaded with meat. These spits are rotated by hand for hours until the meat is done. Other dishes – such as roasted feta or moussaka – are prepared and served, but the skewered meat is the real centerpiece of the meal.
Much of the Greek barbecue tradition comes from the island of Cyprus. The island’s cuisine is unique largely due to strong Turkish influences. Although there are grills all over Greece, Cyprus terminology and practices are unique to the island.
The large skewer at the center of a Greek barbecue is called a souvla. In some areas, it’s just a spit; in other areas – such as Cyprus – it has three long skewers spaced separately but which can all be turned at once. While compact, elevated, commercial versions are available, traditional long metal poles are still used at large gatherings.
The souvla is placed on top of a bed of coals. The bed is usually about the same length as the spit, which can be 6 feet (about 2 meters) or more. The coals are intentionally very, very hot but they shouldn’t be hot enough to start a fire. During the cooking process, bottles of vinegar are kept around to eliminate any flare-ups.
The most frequently cooked meat on a souvla during a Greek barbecue is lamb. There are two preparations. The first is roasting whole lamb. This involves cleaning the lamb, stuffing it with salt, pepper and lemon, and then spitting through it. A whole lamb can take a long time — over six hours — to cook through.
The second common preparation is to cook a shoulder of lamb with the bone still attached. Each piece of lamb is pressed onto a spit and sprinkled with salt, pepper and lemon. The fat is left on the lamb in both cases, because it will slowly melt and hit the coals, creating smoke that will flavor the meat.
The innards of the lamb are made into a dish called kokoretsi. This involves stuffing the innards and giblets of the lamb into the intestines like a long sausage. It is skewered and cooked over the coals together with the lamb.
There are no solid rules about a Greek barbecue. Anything can be served during one, including salads or souvlaki. Souvla can also be used to roast vegetables instead of meat. A Greek barbecue, in all its forms, is meant to be an event that brings the community together around food.
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