How to cook Greek Spit BBQ rotisserie

welcome everyone it's Christmas day here in Sydney Australia 2017 and today we're having some guests coming over and I'm gonna have a Greek goddess Allah or spit barbecue we'll come back to this in a little while but what I'll do first is I want to show you how you prepare the meat for a coup de Sola and the meat that we've got today is basically gonna be chicken lamb and pork you know some basic ingredients here are the oregano salt olive oil and lemon juice and you can see the proportions it's probably locked 1 to 2 but you can make it a bit more oily and I add more oil I use this with a combination of the Oregon o2 marinade as we're cooking I've already got the meats I'll put them in a bag and basically added the oregano lemon juice and olive oil just to marinate them in advance so what I'll do now is I'll start threading the meat and then in a little while we'll come back to doing the actual cooking so with these pieces these are actually chicken chops so it looks like a thigh that they've removed the bone but it's basically there's a bone in here and it's a beautiful cut so what do you do here's I'll just grab the skewer okay it's got prongs on here now the way this works is all you need to do is you push it on push it through and push slide it down it's a very simple process and the bone just sits in the middle bit squeezing nice and tight and they need to be a bit firm so that they don't spin but we'll also add some wooden skewers later on and I'll show you when we get to that stage to prevent them from spinning I'll continue doing this and come back you know okay the chickens done what I'm gonna do now is start on the pork but just with the pork a very important thing or MLM is that you wash them meat because when the butcher cuts this into small this is actually the four quarter or shoulder you can see they actually go through and they cut the bone and you actually end up with a lot of bone fragments inside the meat so it's really important wash it before you start using it and I'll now start preparing this and this is actually going to be a bit difficult a lot of trying to get it through with the bone here so again very single to process push it through nice and tight and basically you'll find that the actual pieces will support each other but will possibly have to add some skewers to stop them from rotating so you can see the week when it goes on it's nice and snug and basically it is fiddly I must have meant trying to get through with these boning pieces but putting the three different meats is gives you that variety that use you've got people that love chicken others love pork so it just gives your meal a nice variety of meat and the pork gets that nice crackling with the with the skin here so when that cooks it's extremely tasty so I'll continue on with this and come back in a sec twiddle okay the next piece that we're putting on is the lamb and the lamb again is the shoulder it's been washed and they've been pre marinated with your oregano lemon juice and olive oil we'll add salt as we cook these there's no need to add salt in advance so again very same as everything else try to avoid those bones push it in be careful with these skewers because they are very sharp this meal takes about two hours to cook so what I'll do now is once I get the meat ready the guests should be coming in about two and a half hours I'll start lighting up the charcoal in a second Oh demonstrate the adding the skewer the wooden skewers to keep the meat from spinning and pretty much one other thing to remind you you get a lot of juice dropping running down your thing so make sure you got a tower handy because it's annoying all right we'll be back when it comes time to put in the wooden skills it's amazing we're now done with the threading of the main honest cure so that's all done now this is the part that I was telling you so when they spin sometimes you get a bit of loose pieces of meat going so an example to stop it is to join them together and all I do is just get a big skewer and straight it's true Oh oops I mean just push it back through it sometimes that happens but basically you just want to get it in there so that it joins a few pieces together so here we've now joined those seven pieces are joined together they just see that in the ALF gonna prevent them from spinning so I'm gonna do the same with all these you can see I've started on this one here there was a bit of loose skinny go through did after overdo it get a few small pieces for small skewers you can cut these down and just nicely thread them through pretty much once that's done the next step is we get the Oregon ax which is basically all it is is really a dried Oregon oh so it's a beautiful herb that goes with with the lemon juice and the olive oil and we'll do that throughout the preparation then the other thing we've got here is the lemon juice and olive oil and we'll add a big chunk of oregano in there because that will be used as we're cooking the meat will be marinating it will come back and I'll show you that later on as we're doing it will be back when it's time to put these on the heat so we'll start the cold shortly okay so we're now gonna start up the extra coals which are gonna be used to cook the meat now if you haven't got one what I suggest is getting one of these cans now this is basically just barbecue charcoal this heat beads is various type of coals I use this because it's actually got the holes through there so they keep a lot warm as you can see okay so this is just dry with your charcoal it's redheads and the simple thing about starting this slimy as you get these little fire starters which again I'll just fire a lot is something at is various brands and once you light them up okay it's a matter of just simply describing your coal and in about half an hour those things will be red-hot and will be ready to come back next section putting the meat on so we're back in about half an hour and we'll be okay now the coals have heated up as you can see they're really really hot so what we'll do now is we'll spread these coals through and we'll start this okay now the heat is intense now I've done this similar video about five years ago actually so a lot of the questions I've got asked how much coal do you put now with this Bobby you know what the weather's not extremely hot so I will probably top up a little bit later on but it is very hot you can't put your hand anywhere near here and as long as they're rapin to get that even heat I'll now grab the meat and all grunt so I put the chicken down the bottom first does I like the chickens longer top to bottom better or different tighten them simply right the other way this put the super works you can adjust it so at the start I actually keep it up high and I'll give him a nice sprinkle of salt and I'll do this a few times while they're cooking and believe me you think it's a lot but it actually crystallizes in marinade simply give it a mix and you can use a brush or just use a usually a lemon which what I actually now you probably have to do this about every say half an hour I'll give them a nice bit of oil and this is lemon juice Oregon out and olive oil and I won't give it anymore to start off with basically this is all you need to do you need to ever be handy and we'll be back a bit later as it starts to brown and we'll continue on with the process see it's been about half an hour since we started cooking so and then little marinade the tank so basically you just put the lemon juice marinade on there it clears up a bit so just be careful every 20 or so minutes and we're back as it progresses and see you shortly okay it's now been over two hours just over two hours and the meat is ready to be taken off so as you can see the chickens nice and brown the lambs the same and so is the pork so basically to what you do now is we take it off so let's take off the first one okay we're bliss is the simple prices just pull them off and these are going to be absolutely delicious so the crowds hungry okay as you can see the meats nice and juicy now what's really good to have is a container at the bottom meeting I can see this is an insulated container but basically put these pieces and I've warmed it up actually put some hot water in here to let the temperature rise inside this container and that way to retain the heat even longer not that we're gonna need it very long because I think this meats gonna disappear she needs to sit the table okay that's the chicken let's repeat the process with it's beautifully done separating from the bone now when you do put the skewers to keep it just make sure you take those they up so don't have any nasty surprises and we'll just repeat it with the final bring the lamp [Applause] now we've got about 15 people here ready to eat this so let me very patient okay so that's it as you can see the meat beautiful nice and juicy we'll put it in the next pot and that's basically it so enjoy it's an easy recipe it's a very very delicious and people do enjoy it so very Christmas and enjoy

Channel: VideoSnooper

Views: 32,577

Rating: 4.8803988 out of 5

Keywords: BBQ, Greek Spit, Kondosouvla, greek style bbq, κοντοσουβλι, grill, greek recipe, greek bbq

Id: 68IeDO8m_WA

Length: 14min 41sec (881 seconds)

Published: Mon Dec 25 2017