• 2 kg (4.4 lbs) pork (shoulder or neck with a good amount of natural fat, cut into large 5–6 cm / 2-inch chunks)
• 3–4 tbsp extra virgin olive oil
• Sea salt (generous amount)
• Freshly ground black pepper
• 2 large ripe tomatoes (cut into thick slices)
• 2 large onions (cut into thick wedges)
- On 05 Nov 2026
- In Meat Recipes
- Prep Time: 15 Minutes
- Cook Time: 1½–2 hours
- Difficulty Level: Starter
Classic Simple Pork Kontosouvli
Kontosouvli story
Every Thursday at the farm, we host a BBQ and cooking class that brings the whole place to life. Preparing the kontosouvli together, the day takes on a special kind of magic.
Petros has been by my side at the farm for ten years now—a true force of nature and a man of rare, quiet wisdom. There is practically nothing he can’t do. On any given week, you might find him repairing a stone wall, building a new wooden arbor from scratch, or tending to the garden with a tenderness that makes everything he plants thrive.
But more than his endless skills, what I treasure most about Petros is his unwavering spirit. Whenever a new idea pops into my head, no matter how wild or ambitious, Petros never shakes his head. He just grins, rolls up his sleeves, and says, 'Let's try it.'
A little farm adventure
I’ll never forget the summer our vines overflowed with an extraordinary grape harvest. I decided on a whim that we should make our own wine. While anyone else might have cautioned me about the work involved, Petros was right there beside me—building the grape press, monitoring the fermentation, and tasting the young wine with a look of pure pride. Every adventure I dream up becomes our adventure.
I’ll admit, our winemaking grand experiment didn’t quite go as smoothly as we had envisioned. While we ended up with a batch that no self-respecting sommelier would ever serve to a paying guest, Petros and I were far too proud to let a single drop go to waste. So, in true farm fashion, we took one for the team and drank every last bottle ourselves—each sip a hilarious, eye-watering reminder that some adventures are meant to be enjoyed strictly in private!
The year after that was a better wine.
From beginner to master of the grill
He wasn't always a cook, though. In the beginning, grilling was new to him, but through sheer determination and endless practice with me over the years, he got better and better.
His wife used to tease him playfully, claiming she was still the true master of the grill in their house—and secretly, I think she might have been right, though I would never, ever tell him that!
These days, his skills over the open flame have grown so much that whenever we host big celebrations and weddings at the farm, Petros takes full charge, roasting whole pigs to perfection for all our guests.
Keeping our kontosouvli simple
We keep our kontosouvli recipe honest and classic—just as it should be. No heavy marinades, just thick, quality chunks of pork massaged with rich extra virgin olive oil, generous handfuls of sea salt, and freshly cracked black pepper.
Then came the layering on the heavy steel skewer: a chunk of seasoned pork, a thick slice of ripe red tomato from Petros's garden, and a wedge of sweet onion.
The beauty of this recipe lies in its simplicity. As the meat slowly roasts over the fire, the tomatoes and onions soften, caramelize, and release their natural juices, adding flavour to the pork while it cooks. The result is tender, juicy meat with beautifully roasted edges and the unmistakable taste of a traditional Greek BBQ.
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Ingredients
Instructions
1. Seasoning & Prepping
1. Pat the pork chunks completely dry with paper towels.
2. In a large bowl, combine the pork, extra virgin olive oil, a generous sprinkle of sea salt, and plenty of freshly ground black pepper. Massage the meat well with your hands so every piece is thoroughly coated.
3. Cover and let the meat rest in the fridge for at least 2–4 hours (or overnight) so the salt and pepper penetrate the meat.
2. Threading onto the Skewer
1. Remove the meat from the fridge 45 minutes before cooking to bring it to room temperature.
2. Thread the ingredients onto a heavy-duty spit or large skewer, alternating between:
- A chunk of seasoned pork
- A thick slice of tomato
- A thick wedge of onion
3. Press the meat, tomatoes, and onions tightly together along the skewer. Secure both ends with spit prongs/forks so nothing slips during roasting.
3. Roasting
Charcoal Spit (Traditional)
- Set up a medium charcoal bed.
- Roast the spit while turning continuously for about 1.5 to 2 hours. As the pork roasts, the tomato and onion slices will soften, caramelize, and baste the meat with their natural juices.
Oven Method
- Preheat your oven to 180°C (350°F).
- Wrap the loaded skewer (or the arranged meat, tomato, and onion pieces) tightly in parchment paper and aluminum foil.
- Bake in a roasting pan for 1.5 hours.
- Unwrap carefully and grill/broil for another 15–20 minutes until the edges are crispy and golden.
Serving Suggestion
Slide the tender meat, soft caramelized onions, and roasted tomatoes directly off the skewer onto a wooden board or platter. Serve piping hot with warm pita bread and fresh lemon wedges!
Servings: 6–8 people
Preparation time: 15 minutes
Marinating / Resting time: 2-4 hours or overnight
Cooking time: Approximately 1½–2 hours
Recipe Type: Starter
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