Spit Grill · Whole-Cut Pork Skewer
Kontosouvli
📷 Closely related photo — Photo: Benoît Prieur / Wikimedia Commons · CC0
Unlike small-cube souvlaki, kontosouvli threads large marinated chunks of meat onto a full-length spit and slow-turns it over coals for hours, closer to a mini rotisserie than a quick grill skewer.
Large chunks of pork are marinated in oregano, garlic and lemon, then threaded onto a long spit and slow-roasted over charcoal for hours until deeply caramelized outside and juicy within. Sold by weight at Epirus village festivals and market grill stalls.
Why it's made this way: Epirus's mountain villages traditionally cooked whole or half animals on long spits for communal feast days, and kontosouvli's large-format, slow-turned style reflects that shared-feast cooking method scaled down to a market-stall portion.
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Souvlaki (Σουβλάκι)
Koulouri (Κουλούρι)
Loukoumades
Spanakopita (Σπανακόπιτα)
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Retsina (Ρετσίνα)
Kokoretsi
Part of World of Street Food — 690 dishes from 118 countries.
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