Cypriot Souvla Recipe

Recipe Courtesy of Fork & Salt

Across Cyprus, the aroma of souvla drifting from charcoal grills signals celebration, family, and tradition. Unlike smaller skewers, souvla features large cuts of pork, lamb, or chicken slowly roasted on long spits over glowing coals, creating tender meat with a crisp, flavorful exterior. The method rewards patience, with cooks carefully turning the meat for hours while friends and relatives gather nearby to share stories and laughter. A centerpiece at holidays, weddings, and village festivals, souvla reflects Cyprus's deep appreciation for hospitality, locally raised livestock, and communal meals, making this beloved dish both a culinary treasure and a lasting symbol of Cypriot identity.

Ingredients

• 3 lbs boneless leg of lamb, cut into 2-inch cubes

• 1/4 cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 2 tbsp red wine vinegar

• 1 tbsp dried oregano

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, finely chopped

• 4 garlic cloves, minced

• 2 tsp smoked paprika

• 1 1/2 tsp sea salt

• 1 tsp freshly ground black pepper

• 1 large yellow onion, quartered

• 2 bay leaves, crumbled

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• Zest of 1 lemon

• 1/4 cup dry white wine

• 1 tbsp honey

• Fresh flat-leaf parsley, chopped (for garnish)

Method

1. Preheat your charcoal or wood grill to medium-high heat, ensuring you have a two-zone fire with direct and indirect heat areas.

2. In a large bowl, combine extra virgin olive oil, fresh lemon juice, red wine vinegar, dry white wine, honey, minced garlic, lemon zest, dried oregano, chopped rosemary, chopped thyme, smoked paprika, sea salt, black pepper, ground cumin, ground coriander, crumbled bay leaves, and the quartered yellow onion.

3. Add the 2-inch cubes of boneless leg of lamb to the marinade, tossing well to coat each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

4. Remove the lamb from the marinade, shaking off excess, and thread the cubes onto large metal skewers, alternating occasionally with pieces of the marinated onion for extra flavor.

5. Arrange the skewers over the direct heat side of the grill, spacing them so the heat circulates evenly around each skewer.

6. Cook the lamb, turning the skewers every 3-4 minutes, and baste with the reserved marinade each time you rotate, ensuring the meat stays moist and develops a flavorful crust.

7. After about 15-20 minutes, check for doneness by slicing into a cube; the lamb should be nicely charred on the outside and juicy with a slight pink center inside (internal temperature should reach about 135°F for medium-rare).

8. Transfer the skewers to a platter, cover loosely with foil, and let the meat rest for 10 minutes to allow the juices to redistribute.

9. Slide the lamb off the skewers, slice into smaller pieces if desired, and sprinkle generously with chopped fresh flat-leaf parsley before serving.