Ingredients:

• 1-2 kg of lamb or Goat cut in big pieces (preferably with bones)
• Olive oil
• Juice of one lemon
• Oregano
• Salt and pepper to taste
• The best parts of the Lamb or Goat for this recipe is everything else except for the legs.
• Make sure to ask your butcher the animal should be young and about 30-40 lb max.

Method:

• In a small bowl mix some salt pepper and oregano.
• Threat your meat on a big skewered making sure there is no meat pieces hanging or they will burn.
• Use the mixture of salt, pepper and oregano and sprinkle it on all the pieces of meat.
• In the meantime you have your charcoal going.
• When all your charcoal is ready, let it sit for a few minutes so it can great some ash on it to keep the fire low.
• Now you are ready to put your Souvla to cook. Depending on the fire you have and the method of turning the skewered you have will depend on how fast or slow you turn it.
• If you are turning it by hand, and the fire is high, turn fast so the meat doesn’t burn on the outside and the inside is raw.
• As the fire lowers down turn it slower.
• If the skewered is turned with some kind of electric or battery operated motor, be sure the fire is low or you have your skewered high and as the heat gets lower, you lower your skewered.
• Keep the heat live by adding more charcoal.
• Souvla will take about 1 1/2 hours to cook depending on the meat tenderness and the heat below.
• About one hour after having it over the charcoal, the meat should be brown.
• At this point you mix some olive oil with the lemon juice and some oregano.
• About every 10 minutes you brush the meat with your mixture so it will give it more taste and prevent it from getting burned on the outside.
• Serve while is hot and you can accompany Souvla with fresh onion (a must), oven baked potatoes, a Greek salad, and a glass of red wine.