Pork Kontosouvli On The Charcoal Souvla BBQ (Spit Roast Rotisserie)

Today we will be spit roasting 4kg of pork over the charcoal using the souvla bbq. This particular style of rotisserie cooking is known as kontosouvli. Pork kontosouvli consists of large chunks of pork which have been marinated and then skewered onto a large rod/ spit and slow roasted over a charcoal bbq or pit. Grilling souvla style over the coals gives the food that tasty smokey charcoal flavour and it is a fantastic way to ensure juicy, tender and evenly cooked food.
For this video we will be slowly cooking 2kg or pork belly and 2kg of pork serloin. Watch along as we spit roast the pork and also some additional meats and vegetables all cooked over the charcoal using the souvla barbeque.
Ingredients
2kg pork belly
2kg pork serloin
400 ml orange juice
200 ml olive oil
5 garlic cloves
4 teaspoons fresh rosemary
45 grams seasalt
3g white pepper corn
3 grams black pepper corn
6 grams coriander seeds
3 grams oregano
In this video we will be going over everything so that if you decide to follow along from home you can do so! You don't need the exact same type of souvla bbq/ rotisserie to cook this style, a much smaller one will suffice.
We show you exactly how we cut up our pieces of meat, prepare our marinade, our mixing process, lighting the fire for the charcoal and then cooking it from start to finish. This type of food is best enjoyed with a group of friends or family. Just accompany it with a few simple salads, sides, pita bread and your favourite drinks then you are good to go.
We hope you enjoy watching as much as we enjoyed cooking it. See you in the next video!

[@michaelvolikas2430]

Thanks for the clear directions & demonstration. I've just finished cooking this & it's next level!!!

[@kefiandkreas]

You are welcome! Happy to hear it was a success!!!

[@chellamanella]

bloody booootiful mayteeeeee!

[@levendimouu]

souvla kings 👑

[@nickbouzalas410]

The pork looks amazing! Great work Kefi & Kreas

[@stephpetit6622]

Nice Amberq grill. A Dream for me but too expensive. Nice recipe. Bon appétit de France.

[@kefiandkreas]

Yes it defintely is a little costly but great BBQ. Thanks for your support ❤️

[@helinick81]

Bravo palikaria !!

[@kefiandkreas]

Thanks levendi!

[@Grillphilosophy]

Μπράβο, καλά ψησίματα

[@kefiandkreas]

Ευχαριστούμε παρά πολύ!!

[@Grillphilosophy]

@@kefiandkreas σε πιο μέρος βρίσκεστε?

[@kefiandkreas]

@@Grillphilosophy είμαστε από την Αυστραλία, Αδελαΐδα

[@Grillphilosophy]

@@kefiandkreas μπράβο συνεχίστε είμαστε μαζί σας. Καλά ψησίματα και καλή συνέχεια στο κανάλι σας

[@kefiandkreas]

@@Grillphilosophy ❤

[@samiamnot8906]

Thanks for the recipes. Any suggestions on rotisseries to buy as far as quality and a limited budget? I'm thinking under $500 but wouldn't know where to start. I'm doing your chicken and lamb today but I'll be using skewers on my charcoal grill, definitely have to get a rotisserie though. I think the best food I've eaten was from Lamb on Chapel in Melbourne and if I could do that at home I'd be content! Cheers.

[@jacquelineargirou3159]

Looks killa!

[@TheWogBirdofParadise]

Love your work, boys!
I'm going to give your marinade a burl. It's great to see others doing it overnight!

[@kefiandkreas]

Thanks so much bro! Happy cooking :)

[@peteranthonykapellas1170]

Well done lads

[@kefiandkreas]

Thank you!!

[@deductionism]

Mπράβο μάγκες, καλά ψησίματα

[@kefiandkreas]

Ευχαριστώ πολύ! ❤️

[@cookingfooddailylife]

good job

[@kefiandkreas]

Thank you! Cheers! And happy grilling

[@GeorgePetropoulos-mq3wy]

great job guys. where did you get the cooking mihanima from?

[@kefiandkreas]

Yiasou George! Thank you! It’s from AmberQ in Greece. They ship world wide ❤️

[@LamaraSaxpazidou]

bravo sas

[@kefiandkreas]

Thanks re :)

[@michaelbury8826]

Love your videos
fully sick spit you have !

[@kefiandkreas]

Thanks so much Michael! Yeah its an awesome BBQ!

[@FUULOLCAT]

Ella boys, can you write out your marinade recipes please in the description cause it’s a mission trying to pause/write/pause/write.
Cheers,

[@kefiandkreas]

Absolutely! We will be doing this moving forward. I am adding it for this video right now :) Thanks for watching and happy cooking

[@AK.47.92]

Bloody beautiful m8
Please do a lamb shoulder next. Thnx.

[@kefiandkreas]

Thanks munga will do soon! Nice name by the way

[@chrischristou3305]

Excellent lads! Where did you get that souvla from please?

[@skeptomenosmonaxos2945]

check the grill phillosophy channel

[@kefiandkreas]

Hey Chris, just google AmberQ, and also search for grill philosophy on UA-cam. Very nice people

[@carchontides]

What was approximate total cook time?

[@kefiandkreas]

It was around 2.5 - 3 hours :)

[@georgelikidis8386]

Is this BBQ available in Melbourne??

[@kefiandkreas]

You can get it shipped to Melbourne but not to sure if there is currently any local stores selling them

[@aris9560]

kefi kai kreas is the kinkiest username on youtube

[@kefiandkreas]

That's what we think also 😉

[@georgelikidis8386]

Where can we buy a BBQ like yours?

[@kefiandkreas]

Hey George, from AmberQ. They are in Greece but ship worldwide ❤️ check the guys out ok their UA-cam channel called grill philosophy

[@nicktsoukalas1002]

Yum yum yum Greek is best

[@kefiandkreas]

Thanks Niko 😀 do you get a chance to fire up the bbq often ?

[@nicktsoukalas1002]

@@kefiandkreas love a good chicken and lamb gyro 🇬🇷🇬🇷

[@kefiandkreas]

@@nicktsoukalas1002 The best!

[@seanholmes6182]

where can i get your BBQ setup?

[@kefiandkreas]

The spit is from the Mallioras brothers at amberq.gr

[@gfav4569]

Boys where is the spit from?

[@kefiandkreas]

AmberQ bbq from Greece ❤️

[@samnikiforidis354]

Opinion on swapping the loin with pork neck?

[@kefiandkreas]

That would be beautiful, we love pork neck!

[@nickkaritts2106]

Delish ladies

[@kostma69]

Greek philosophy

[@kefiandkreas]

❤️

[@carolmcdermott2556]

Your audio needs some work guys

[@kefiandkreas]

Thanks Carol! Will do, appreciate the feedback. Have a good weekend

[@04paok]

Forget the negativity! That’s one owna!!! Where did you get the souvlaki from levendes?