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[Pete]

The weather's warming up here in England and it's time to break out the fugou for my daughter's first birthday.

Soooooo, what makes a nice souvla?

Chicken or lamb? Pork? Neck? Shoulder? Leg?

Marinate before? With wine? Just oil? Or not at all and just herb it whilst it's cooking? Spray with beer whils it rotates?

Salt the day before? Or just during cooking?

How do you make your souvla, well, nice?

[bill cobbett]

Loads of oregano with the pork has become my pref. in recent years.

Spray with beer !!! ???


PS Na sas sisee e mitsia

[Sophia1]

Hi pete XX now thats a post even I can relate to!! Souvla yummy!!! We've just built an indoor bbq, it went wrong, all wrong smoke every were lol

[Sophia1]

Spray with beer, Ive actually heard that alot of times but not tried it, aparently its meant to taste nice...

[Oracle]

Take green, red, yellow bell-peppers. Slit ( ) lengthwise. Remove innards ( ). Stuff with slices of feta or halloumi. Wrap in foil and BBQ for ~30 mins.

Mmmmm ...

[DT.]

Right, SOuvla is lamb....no 2 ways about it. Marinate before cooking with olive oil, oregano, salt/pepper blended together.

DO not attach souvla when coals are too hot. DO not be tempted to lower the souvla so as to cook it faster towards the end. Thats just for amateurs who've not judged the amount of charcoal well.

Personally though (and oracle will have my head for this) I prefer Ovelia. A whole lamb on the spit. It takes me ages to prepare but boy is it worth it!

[Oracle]

Right, SOuvla is lamb....no 2 ways about it. Marinate before cooking with olive oil, oregano, salt/pepper blended together.

DO not attach souvla when coals are too hot. DO not be tempted to lower the souvla so as to cook it faster towards the end. Thats just for amateurs who've not judged the amount of charcoal well.

Personally though and oracle( will have my head for this) I prefer Ovelia. A whole lamb on the spit. It takes me ages to prepare but boy is it worth it!

But that is what us GCs are world-renown for .... be-headings

(No sick jokes about "you-know-what" with "TC babies" )

[RichardB]

Souvla.....peppers....Feta cheese!!!

Come on O the only real sovla is Young Goat (kid) As DT says about Lamb, roasted whole With lots of salad

[bill cobbett]

Peppers ? Lamb ? As DT says amateurs.

You can't beat a well beaten octopus or two or for a special treat a few cuttlefish (sibias) .

[webbo]

The weather's warming up here in England and it's time to break out the fugou for my daughter's first birthday.

Soooooo, what makes a nice souvla?

Chicken or lamb? Pork? Neck? Shoulder? Leg?

Marinate before? With wine? Just oil? Or not at all and just herb it whilst it's cooking? Spray with beer whils it rotates?

Salt the day before? Or just during cooking?

How do you make your souvla, well, nice?

Yes, all of that please; just tell us where and when and we will be there

Even though I suffer from hypertension, (no salt allowed) pork definitely improves if slightly salted an hour or so before cooking! YUMMY!

Bubbles x