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Kontosouvli by Katina
Kontosouvli by Katina

Before you jump to Kontosouvli by Katina recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Healthy eating is nowadays much more popular than before and rightfully so. The overall economy is impacted by the number of individuals who suffer from diseases such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get us to adopt a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that a lot of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make some small changes that can start to make a positive impact to our daily eating habits.

You can obtain results without removing foods from your diet or make huge changes right away. Even more crucial than entirely altering your diet is just simply substituting healthy eating choices whenever possible. Sooner or later, you will discover that you actually prefer to consume healthy foods after you have eaten that way for some time. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.

Therefore, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to kontosouvli by katina recipe. You can have kontosouvli by katina using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Kontosouvli by Katina:
  1. Take 4 kg pork (shoulder, cut into large pieces)
  2. Use 1 head garlic blended in a food processor with 1-2 tbsp oil
  3. Use 1 tsp oregano
  4. Get 1 pepper, green
  5. Prepare 1 medium-sized onion
  6. Use 2-3 tbsp mustard
  7. You need salt, pepper
  8. Get 1 little water
Instructions to make Kontosouvli by Katina:
  1. Place the pieces of meat in a bowl (large enough to be able to mix them when you add the marinade).
  2. Add 2-3 generous pinches of salt and pepper (depending on how spicy you want it to be).
  3. Add a pinch of oregano.
  4. Blend all the ingredients in a food processor (you don't have to purée to a paste, you can leave some small pieces so you can feel them in your mouth).
  5. Marinate the meat in this mixture, mixing well so that it is evenly distributed.
  6. Set the meat aside to absorb the marinade (if you have time, overnight, if not, at least for 3 hours).
  7. Pass each piece on the spit. Don't push them too tight together (check out the alternative suggestion in the tips).
  8. Start a good fire with plenty of coals. You will need to add more before the first turn into embers so that the fire is going strong for at least four hours. Spread them so that they cover the length of the meat on the spit. Start when the embers are burning hot.
  9. Place the kontosouvli on the topmost setting of the rotisserie (so that the meat is slowly roasted and stays tender and juicy) and roast while it turns continuously (I hope that you have a motor rotisserie, in any other case, you will need a lot of strength and courage) for four full hours.
  10. From time to time, brush with a dressing of oil and lemon.
  11. When it is ready, just cut off the quantity that you serve on your plate each time and leave the rest on the spit very high on the rotisserie or covered with greaseproof paper (aluminum foil is not the best choice…). So, in a feast that lasts for hours, anyone who can make it to the end will always have a hot meze.

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