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Greek Kontosouvli | Juicy Oven Skewer Roast
(0)
60 min
Under an hour
Knuspr-Küche
Traditionelles griechisches Kontosouvli aus dem Ofen: Saftig marinierte Schweinenacken-Würfel mit Paprika, Zwiebeln, Knoblauch, aromatischem Oregano und Zitrone auf Spießen geschmort und goldbraun knusprig gebacken. Ein herrlich deftiges Festessen für die ganze Familie!
Ingredients
Preparation method
Preparation & marinating
Soak the wooden skewers in cold water for at least 30 minutes so that they do not burn later while baking in the oven.
Pat the pork neck dry and cut into uniform cubes of approx. 3–4 cm. Wash and deseed the red bell pepper, then cut into coarse squares. Peel the onions and cut into wedges or wide pieces.
For the marinade, finely grate or crush the garlic cloves. Wash the lemon with hot water, finely grate the zest, and squeeze out the juice. In a large bowl, thoroughly mix 4 tbsp extra virgin olive oil, lemon juice, lemon zest, garlic, 2 tbsp dried oregano, 1 tbsp sweet paprika powder, 1.5 tsp fine table salt, and 0.5 tsp ground black pepper.
Chef's tip
The longer the meat marinates in the lemon-herb marinade, the more tender the pork neck becomes thanks to the mild acidity of the lemon.
Kontosouvli also tastes fantastic cooked on a charcoal or gas grill: grill over indirect medium heat for approx. 30–40 minutes and finish by searing briefly over direct heat until crispy.
110 min
Masterpiece
