Souvla is a skewered meat dish popular on the island of Cyprus, which is close to Greece. The word is of Greek origin, and similar skewered meats are popular in Greek cuisine. Souvlaki is one of them, though it is generally smaller than the Cypriot dish. Both of these are made in the same way. x000D_
This traditional dish is frequently cooked on a charcoal grill and consists of rather large pieces of meat with no other substantial ingredients. This dish is prepared on specialized grills known as spit roasters. There’s even a rotating element that moves the skewer around to evenly cook the meat. x000D_
Pork and mutton are two types of meat commonly used in this dish. This dish is usually prepared with the animal’s neck or shoulder. Pork souvla is sometimes made up of an entire pig that has been roasted on a spit or revolving skewer. x000D_
Cooks frequently use garlic, olive oil, and other ingredients as a marinade for this dish. Souvla’s surface textures and flavors are created by these ingredients. Turmeric and coriander are two other common spices. Cooks can also use lemon juice or minced onion, or a combination of the two.
Those who have cooked this type of food before agree that souvla is one of the more difficult dishes to master. Certain food safety concerns apply to this type of cooking, as getting enough heat to the internal portion of the meat without burning the outer layers can be difficult. This dish typically takes two to three hours to prepare.
Souvla, which is often eaten on holidays or other special occasions, where smaller skewered meats are more commonly sold throughout the year, is commonly substituted for some of the other dishes that include smaller bits of meat. Souvla is very similar to the type of food known around the world as a kebab, which is a skewer of mixed meat and vegetables. The main difference is that with souvla, the meat is the only main ingredient on the skewer, with no additional vegetables or fruits. Although other societies will typically have their own recipes for spit-grilled meat, under different names and presentations, this dish is relatively unique to Greece and Cyprus.