Ingredients:

3000 grams of pork or lamb meat

3-4 dried onions

Oregano

Freshly ground pepper

Salt

Instructions:

Purchase your choice of meat, either pork or lamb, from the shoulder, leg, or loin. Ask your butcher to cut the meat into medium-sized pieces, approximately 5×5 centimeters.

Finely chop the dried onions.

Mix the meat with the chopped onions and add salt, pepper, and oregano. Thoroughly combine the ingredients using your hands to ensure the meat is evenly coated. Cover the mixture and let it marinate overnight or for at least 6 hours.

Prepare a fire using wood or charcoal. If you have grapevine branches, they are even better for this purpose. Allow the fire to burn for about 20 minutes.

Begin assembling the kontosouvli. You will need two metal skewers, each approximately 1 meter long. Take a piece of marinated meat and thread it onto one skewer, then thread a piece of onion onto the other skewer. Alternate between meat and onion pieces. Do not press the pieces together too tightly; leave some space between them to ensure even cooking.

Lay the skewers on a grill grate or a metal frame that can be placed over the fire. Make sure the entire skewer is covered by the heat.

The fire should not be too intense, and you should have opened spaces to the left and right of the skewers to prevent flare-ups from dripping fat.

Rotate the skewers continuously for about 1½ to 2 hours or until the meat is cooked to your desired level of doneness. You can check the meat by cutting a piece and tasting it.

Kontosouvli is a delicious Greek dish typically served with pita bread, sliced tomatoes, onions, and tzatziki sauce. Enjoy!