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Souvla Original Cyprus Song

The new hit of Cyprus island featuring Souvla. The best type of kebab in the world. Souvla

Barbecues are very popular in Cyprus. „Souvla" can be translated with „skewer". Souvla are mainly pieces of Lam or Chicken, grilled on charcoal grill The Cypriots love their Souvla and there can always be a reason to be invited for.
At Easter in Greece, the air is filled with the smell of lamb or kid roasting on spits. Some are modern motorized rotisseries, requiring little supervision, and others are turned by hand for hours, with family and friends taking turns, all the while enjoying the camraderie of the day. This recipe is for lamb on a spit, cooked over wood or hardwood charcoal.
INGREDIENTS:

* 1 whole lamb
* aromatic wood (olive, oak, apple, cherry), or hardwood charcoal
* olive oil
* lemon juice
* sea salt
* pepper
* crushed Greek oregano (rigani)
* crushed garlic (optional)

PREPARATION:

Tip: According to local experts, the best size lamb for spit roasting is generally around 22-25 pounds (10-11 kilos). Cooking time is 3-4 hours.)

Start the fire about 2 hours before cooking.

The spit should be at least 20 inches longer than the lamb (10 inches or more to extend out each side).

Sprinkle the inside of the lamb liberally with salt and pepper and rub in. Lay the lamb on a flat surface and pass the spit between the hind legs, through the stomach cavity and out through the mouth. The lamb's spine should be straight along the line of the spit. Tie the front and hind legs to the spit. Tie the middle of the lamb to the spit or clamp along the spine. (For a larger lamb, tie in two places: behind the front legs and at the top of the hind leg. Sew the stomach cavity closed with butcher's twine or aluminum wire (use a pliers). The lamb should be tied securely and not slip when turned.

With hands rub the entire lamb with lemon juice and oregano.

Place the spit over the fire and spread the coals so they are under the shoulder and thigh (thickest parts). A drip pan can be set under the middle of the animal to catch the juices.

Keep olive oil at hand with a paint brush.

At the beginning, the lamb needs to be turned quickly in order not to burn. Once the fire settles and the lamb is golden all around and starting to crisp, turning can slow, to approximately 1/4 turn every 15 minutes. Replenish wood or charcoal as needed. Brush occasionally with the oil.

Cooking time will depend on the size of the lamb. The skin on the legs and chest of the lamb will crisp and crack open. The color should be a deep brown.

Testing for doneness: With a meat thermometer, internal temperature at the thickest part should be 155F for medium. If you don't have a meat thermometer, stick a knife or skewer into the thigh (thickest part). The juice should run clear.

Lift the spit with the lamb and place on carving surface. Remove wire, ties, clamps, or straps, and carve.
Length: 00:02:54

Video Comments:
Pan4osKipros (November 20, 2008 at 3:47 pm)
re kopelia pos mporite na apiarniste to ethos mas ..ne re imaste kipreoi ntaksi etzie kopsamas ta artzidkia mas ..imaste ellines tis kipru omos..me to nou pu kouliadirizete esis oi mitsoi simera oti sas fanatisun k oti sas pu pianete to k pate..TO MONO POU APOMENI PANTA STO TELOS NA 3ERETE INE TO ETHNOS ..me to nu pu kuliadirezete ena fame ta mutra mas pale sto telos
almojtabah (November 19, 2008 at 5:25 pm)
pork is shit and full of microbs

thats not kabab, kabab is hashed meat (kafta)
shilloshillos (November 18, 2008 at 7:45 am)
and all this over an annoying "song" about souvla.
cypsation (November 17, 2008 at 10:27 am)
you're brainwashed dude, seriously
lionnew (November 16, 2008 at 4:58 pm)
go read some scientific articles and history DUDE...cypriots have the same genetic code with greeks, the same appearance, language, history(historical evidence)...and just because we didnt achieved to be formally unified with Greece in the past, that doesnt mean we are not Greeks...ok DUDE?
hdenyz (November 17, 2008 at 12:02 am)
what an irony u send me to live where I belong to and then u claim that u have roots in greece!!! and I wont say much. u know better than me for sure. I love cyprus and I wont leave anywhere. go ahead and be the first leaving island forever.
cypsation (November 17, 2008 at 10:30 am)
buddy you're brainwashed. You might be genetically similar to greeks, but you can say that we are genetically similar to 10 other cultures. you're just as arab, persian, turk, and italian as your are greek. you should learn you're history man, and stop reading you're history from greek propaganda websites.
cypsation (November 17, 2008 at 10:43 am)
You know i was raised to beleive that I was greek. But the more mature and educated i became,i realized that we are similar to greeks but we are also very different. All you brainwashed people in Cyprus who beleive whole heartedly that you are greek, have obviously never been to greece or don't know any greek people. I speak from experience having spent a lot of time in greece and in Cyprus, and growing up with greek people. Half my friends are from Greece,but that dosn't mean i think im greek
lionnew (November 16, 2008 at 4:49 pm)
Enough is enough!!fuck you! CYPRUS IS GREEK LIKE IT OR NOT! even in the villages that bastards like you, want to call turkish-cypriot, have old christian orthodox churches.. and i would say turkish cypriots, turkish, and fucking bastards like you go back to the holes in Turkey where you belong..motherfuckers....if you are a greek cypriot, really, i feel very very disappointed!
cypsation (November 17, 2008 at 10:39 am)
Hey listen man i grew up with greek people my entire life, i am cypriot. If there's one thing i've learned its that cypriots are different, we have our own unique culture. For god's sake greek people can't even understand us when we talk. They couldn't care less about Cyprus. Be proud of being Cypriot. Our civilization is 4000 years older than greek civilization anyway. I don't give a shit about the communists or right wing fascists in cyprus.
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