Kontosouvli by Katina

Place the pieces of meat in a bowl (large enough to be able to mix them when you add the marinade).

Add 2-3 generous pinches of salt and pepper (depending on how spicy you want it to be).

Add a pinch of oregano.

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).

Marinate the meat in this mixture, mixing well so that it is evenly distributed.

Set the meat aside to absorb the marinade (if you have time, overnight, if not, at least for 3 hours).

Pass each piece on the spit. Don't push them too tight together (check out the alternative suggestion in the tips).

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.

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.

From time to time, brush with a dressing of oil and lemon.

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.