Spit-roast kontosouvli with thick slices of pork - test

We’ve already tested many “kontosouvli” recipes, and we’ll keep testing and trying new recipes. The one we’re sharing with you today, which you’ll find in the video below, it’s another recipe being put to the test. We’re trying to grill a spit-roast made with really thick slices of pork meat. It’s up to you to decide the success of the experiment, once you try it yourselves. We suggest you try new things and do your own tests because the flavor has no limits. When changing the way of grilling, we get a different result in terms of flavor. We focus on the way of grilling, not on the marinade this time.

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For 1kg (2.2lb) of pork meat:

  • 12g sea salt (preferably fleur de sel)
  • 1g black pepper
  • 1 tsp savory
  • 1 tbsp mild mustard


The stage of preparation is quick and simple but focuses on the cutting of meat. The test we suggest doing requires thick slices of meat. Once you’ve cut the meat into large pieces, add mild mustard and mix to coat every piece. Then, while mixing, add the spices gradually. Marinate the meat at room temperature for 2 hours or refrigerate it, if you wish to marinate it for longer. Place the pieces of pork inside the vessel in the order you want to skewer them later. This way, it’ll be easier to distribute the pieces evenly on the spit, which is necessary for grilling the meat properly and evenly.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A


Before skewering the meat, you should first light the fire. Pile up the charcoals inside the fire cabin of your charcoal grill. The pile should be located in the middle of the cabin and cover the cabin’s surface under the pork. Place sparsely alcohol-soaked cotton on top, light it, and the charcoals will be lit easily, quickly, and without smoke.  Meanwhile, you have the time you need to skewer the meat on both spits. For the test to be successful, skewer the same amount of meat on both spits.

When the charcoals are fully lit, place one of the spits as close to the charcoals as possible. Don’t throw any charcoal ash on the charcoals. Grill on high heat for about 15 minutes, until the meat’s juices start coming out and its surface gets some color. This part -which is the part of the recipe we want to test- will show us if searing the meat is a way to enhance the flavor and have a juicier roast. Do the opposite thing for the second spit. Start grilling with the spit higher above the charcoals, hence grill on lower heat. In the first case, when 15 minutes have passed, place the spit higher above the hot coals, at the same height with the second spit, until the end of the grilling process. 

When the internal temperature is 65C (149F), move the spits closer to the charcoals and grill on really high heat, until the pork on both spits gets a nice color externally and the internal temperature reaches 80C (176F). Then, remove the spits from the charcoal grill, cover the roast with aluminum foil for 6-7 minutes, and you’re ready to try it and see the results. 

We noticed better results in the case of the second spit, where we had grilled the meat slowly from the start. It was tenderer and juicier, thus more flavorful. Do the test and draw your own conclusions. 

Happy grilling everyone!