Kontosouvli by Katina
Kontosouvli by Katina

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, kontosouvli by katina. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Kontosouvli by Katina is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Kontosouvli by Katina is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have kontosouvli by katina using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Kontosouvli by Katina:
  1. Get pork (shoulder, cut into large pieces)
  2. Prepare garlic blended in a food processor with 1-2 tbsp oil
  3. Make ready oregano
  4. Prepare pepper, green
  5. Take medium-sized onion
  6. Make ready mustard
  7. Take salt, pepper
  8. Prepare little water
Steps to make Kontosouvli by Katina:
  1. Place the pieces of meat in a bowl (large enough to be able to mix them when you add the marinade).
  2. Add 2-3 generous pinches of salt and pepper (depending on how spicy you want it to be).
  3. Add a pinch of oregano.
  4. Blend all the ingredients in a food processor (you don't have to purée to a paste, you can leave some small pieces so you can feel them in your mouth).
  5. Marinate the meat in this mixture, mixing well so that it is evenly distributed.
  6. Set the meat aside to absorb the marinade (if you have time, overnight, if not, at least for 3 hours).
  7. Pass each piece on the spit. Don't push them too tight together (check out the alternative suggestion in the tips).
  8. Start a good fire with plenty of coals. You will need to add more before the first turn into embers so that the fire is going strong for at least four hours. Spread them so that they cover the length of the meat on the spit. Start when the embers are burning hot.
  9. Place the kontosouvli on the topmost setting of the rotisserie (so that the meat is slowly roasted and stays tender and juicy) and roast while it turns continuously (I hope that you have a motor rotisserie, in any other case, you will need a lot of strength and courage) for four full hours.
  10. From time to time, brush with a dressing of oil and lemon.
  11. When it is ready, just cut off the quantity that you serve on your plate each time and leave the rest on the spit very high on the rotisserie or covered with greaseproof paper (aluminum foil is not the best choice…). So, in a feast that lasts for hours, anyone who can make it to the end will always have a hot meze.

So that’s going to wrap it up for this exceptional food kontosouvli by katina recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!