Kontosouvli: The Giant Skewer for Real Foodies
Kontosouvli is the "big brother" of the famous Souvlaki. While Souvlaki consists of small bites, Kontosouvli features large, juicy chunks of meat, slow-grilled to perfection. Combined with bell peppers, it creates an aromatic experience reminiscent of mountain tavernas in Greece.
Why is this dish so healthy?
Slow-grilling keeps the meat succulent without needing excessive added fats. Bell peppers provide a major boost of Vitamin C and antioxidants. The olive oil supplies healthy monounsaturated fats, and the lemon juice in the marinade helps your body absorb the iron from the meat more efficiently.
What makes this dish so special?
The secret lies in patience and layering. By alternating meat and peppers on the skewer, the aroma of the vegetables infuses directly into the meat. It’s rustic, honest, and a true highlight for any BBQ session.
Who is this dish for?
Protein Lovers: A massive source of high-quality protein.
Paleo Enthusiasts: Unprocessed, natural ingredients at their best.
Holiday Seekers: The perfect way to bring that Greek island feeling to your dinner for two.
???? The Recipe (Serves 2)
Ingredients:
500g Pork neck or shoulder (cut into 1.5-2 inch cubes)
2 large bell peppers (red and green, cut into large chunks)
6 tbsp [Erotokritos Olive Oil](Link to Shop)
1 tbsp [Wild Greek Oregano / Rigani](Link to Shop)
1 tsp [Sea Salt](Link to Shop) & Pepper
2 garlic cloves (minced)
Juice of half a lemon
1 large metal skewer (or two sturdy wooden ones)
Instructions:
Marinate: Mix the meat with olive oil, lemon juice, garlic, salt, pepper, and rigani. Let it marinate in the fridge for at least 4 hours (ideally overnight).
Assemble: Thread meat and peppers alternately onto the skewer, packing them tightly. Start and end with a piece of meat.
Grill: Cook over medium heat for about 25-30 minutes. Turn frequently to ensure the meat gets crispy on all sides while remaining juicy inside.
Serve: Let the skewer rest for a minute, then slide the meat and peppers off and finish with a fresh sprinkle of rigani.
???? Zero-Waste Tip: Eco-Friendly Cooking
Choose Your Skewers: Invest in high-quality stainless steel skewers. They last a lifetime, produce zero waste, and are much easier to clean than wooden ones.
Pepper Scraps: Don't toss the small bits of pepper near the stem that are too small for the skewer! Chop them up and add them to an omelet or a Greek salad the next day.
???? Drink Recommendation
This rustic and bold dish pairs perfectly with a structured red wine. We recommend the [Chateau Julia Agiorgitiko](Link to Shop). Its dark fruit and subtle spice perfectly complement the grilled aromas of the Kontosouvli and the sweetness of the charred peppers.
???? Nutritional Values (per serving)
Kontosouvli is the "big brother" of the famous Souvlaki. While Souvlaki consists of small bites, Kontosouvli features large, juicy chunks of meat, slow-grilled to perfection. Combined with bell peppers, it creates an aromatic experience reminiscent of mountain tavernas in Greece.
Why is this dish so healthy?
Slow-grilling keeps the meat succulent without needing excessive added fats. Bell peppers provide a major boost of Vitamin C and antioxidants. The olive oil supplies healthy monounsaturated fats, and the lemon juice in the marinade helps your body absorb the iron from the meat more efficiently.
What makes this dish so special?
The secret lies in patience and layering. By alternating meat and peppers on the skewer, the aroma of the vegetables infuses directly into the meat. It’s rustic, honest, and a true highlight for any BBQ session.
Who is this dish for?
Protein Lovers: A massive source of high-quality protein.
Paleo Enthusiasts: Unprocessed, natural ingredients at their best.
Holiday Seekers: The perfect way to bring that Greek island feeling to your dinner for two.
???? The Recipe (Serves 2)
Ingredients:
500g Pork neck or shoulder (cut into 1.5-2 inch cubes)
2 large bell peppers (red and green, cut into large chunks)
6 tbsp [Erotokritos Olive Oil](Link to Shop)
1 tbsp [Wild Greek Oregano / Rigani](Link to Shop)
1 tsp [Sea Salt](Link to Shop) & Pepper
2 garlic cloves (minced)
Juice of half a lemon
1 large metal skewer (or two sturdy wooden ones)
Instructions:
Marinate: Mix the meat with olive oil, lemon juice, garlic, salt, pepper, and rigani. Let it marinate in the fridge for at least 4 hours (ideally overnight).
Assemble: Thread meat and peppers alternately onto the skewer, packing them tightly. Start and end with a piece of meat.
Grill: Cook over medium heat for about 25-30 minutes. Turn frequently to ensure the meat gets crispy on all sides while remaining juicy inside.
Serve: Let the skewer rest for a minute, then slide the meat and peppers off and finish with a fresh sprinkle of rigani.
???? Zero-Waste Tip: Eco-Friendly Cooking
Choose Your Skewers: Invest in high-quality stainless steel skewers. They last a lifetime, produce zero waste, and are much easier to clean than wooden ones.
Pepper Scraps: Don't toss the small bits of pepper near the stem that are too small for the skewer! Chop them up and add them to an omelet or a Greek salad the next day.
???? Drink Recommendation
This rustic and bold dish pairs perfectly with a structured red wine. We recommend the [Chateau Julia Agiorgitiko](Link to Shop). Its dark fruit and subtle spice perfectly complement the grilled aromas of the Kontosouvli and the sweetness of the charred peppers.
???? Nutritional Values (per serving)
| Nutrient | Amount |
| Calories | approx. 580 kcal |
| Protein | 52 g |
| Fat | 38 g |
| Carbohydrates | 7 g |
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