Country style pork grill “kontosouvli” recipe

Many of you may have already tasted country style pork roast cooked in a traditional wood fired oven, as we’ve already shown you this way of roasting. However, you may not have tasted this country style “kontosouvli” before. Find below a special recipe for country style pork spit-roast “kontosouvli”, wrapped in parchment paper and grilled on the charcoal grill.  Grilling at a high temperature for 1-2 hours will give you a unique and tasty result and will be a great excuse to grill with your friends and share together this delicious country style “kontosouvli”. The goal in such gatherings is to strengthen the bond among us. Grilling for us, dear friends, is communication.

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  • 2.5 kg (5.5 lb.) pork neck boneless (but keep the bones for the broth)
  • 180 g fine salt (for 3 kg of brine)
  • 3.5 gr black peppercorns
  • 2.5 tsp thyme
  • 2 large carrots grated (use the wider grater part)
  • 2 large tomatoes
  • 2 large onions
  • 100 gr graviera cheese
  • Parchment paper


We suggest using free-range pork meat, boneless and ask your butcher to give you the bones too. You will use the bones to prepare a broth by the following process (do it one day before grilling). Sprinkle the bones with smoked paprika and make sure that there is a layer of paprika over the meat residues. Then bake at 160°C (or 320⁰F) for approximately 1 hour. If you use an indirect wood-fired oven, you will start baking at 180 ⁰C (or 356⁰F) for 1 hour. After 1 hour, remove the bones from the oven to a skillet, add 3lt of water and simmer for about 1 hour. When it’s done, let the meat broth cool down and refrigerate until the next day.

Two hours before grilling, add 180 g of salt in the 3 lt broth and mix well to dissolve. Cut the meat in large pieces suitable for skewering in the large spit and place into the broth to marinate. Refrigerate for 2 hours (time is important when marinating). Add the pepper seeds in a mortar and finely grind until the seeds bring out their full aroma. Add the thyme as well. Once the meat has finished marinating, strain the pieces and add the spices.

COOKED ON amber.q A charcoal grills

amber.q A charcoal grills


Heat up the grill. Pile up the charcoals inside the fire cabin and place 2-3 cotton balls soaked in alcohol on top. Then, light the charcoals. It will be easier this way and you’ll have less smoke coming up. Skewer the meat with one slice of tomato, continue with one piece of meat and an onion slice. Repeat as many times needed and finish with a piece of meat.

Use three sheets of parchment paper to wrap the skewers along with 3 graviera cubes and some grated carrot. Wrap the meat in the opposite direction of its rotation on the spit and tie up the edges. Repeat this process for the rest of the meat and create more pouches. This way, you’ll have your country style pork servings ready.

When the charcoals are fully lit, place the spit on the grill and roast at a high temperature for 1.5-2 hours. One way to tell that the roast is done is to check the parchment paper. It will be noticeably greasy. Remove it from the grill and wait for a few minutes before drawing out the skewer. Don’t unfold the pouches right away. After 7-8 minutes, you can tear the top of the pouch and enjoy a delicious country-style pork roast.

A good company, appetizers, and good wine are essentials, as well as seasonal salads.

Happy grilling everyone!