Authentic Greek Grilled Pork Kontosouvli Recipe for Arteflame Grill

Introduction

There is something primal and undeniably mouthwatering about the scent of pork roasting over an open wood fire, mingling with the aroma of dried oregano and lemon. This is the essence of Kontosouvli, a "big brother" to the smaller souvlaki, traditionally roasted on a spit in Greek villages. Unlike the fast-cooking smaller skewers, Kontosouvli consists of large chunks of slow-roasted meat, typically pork, that are marinated for hours to ensure deep flavor penetration and incredible tenderness.

Using the Arteflame Grill for this recipe elevates the dish entirely. The center grill grate or rotisserie attachment allows the meat to cook directly over the wood fire, absorbing that distinct smoky profile, while the flat-top plancha is perfect for grilling the accompanying vegetables and warming pita bread. This recipe brings the authentic taste of a Greek festival right to your backyard, resulting in pork that is crispy on the outside, succulent on the inside, and bursting with Mediterranean herbs.

Ingredients

The Meat and Produce

• 4 lbs Pork Shoulder (Boston Butt), cut into large 2-3 inch chunks
• 2 large Green Bell Peppers, cut into large squares
• 2 large Red Bell Peppers, cut into large squares
• 2 large Red Onions, quartered and separated

The Traditional Greek Marinade

• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup freshly squeezed lemon juice
• 1 tbsp dried Greek Oregano (Rigani)
• 1 tbsp dried Thyme
• 1 tbsp Paprika (sweet or smoked)
• 4 cloves Garlic, minced
• 1 tbsp Kosher Salt
• 1 tsp freshly cracked Black Pepper
• 1 tsp Mustard powder (optional)

Instructions

Step 1: Prepare the Meat and Marinade

1. Begin by trimming excess hard fat from the pork shoulder, but leave enough fat to keep the meat juicy during the roast. Cut the pork into substantial chunks, approximately 2 to 3 inches in size.
2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, mustard powder, salt, and black pepper until well emulsified.
3. Add the pork chunks to the bowl and massage the marinade deeply into the meat. Cover tightly with plastic wrap or place in a sealed bag. Refrigerate for at least 4 hours, though overnight (12-24 hours) is highly recommended for the best flavor and texture.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (oak, cherry, or pecan works well). Allow the fire to burn down slightly so you have a consistent heat source.
2. Clean the plancha cooktop and apply a thin layer of oil to season it as it heats up. You want the grill to be ready for searing.

Step 3: Assemble the Skewers

1. Soak wooden skewers in water for 30 minutes if using them, or prepare your large metal rotisserie spit or long metal skewers.
2. Thread the meat and vegetables onto the skewers in an alternating pattern: Pork, pepper, onion, pork. Pack the meat somewhat tightly to keep the juices inside, but not so tight that the center stays raw.

Step 4: Grill the Kontosouvli

1. If using a rotisserie attachment: Place the spit over the center fire. Let it rotate slowly for about 45-60 minutes until the internal temperature reaches 160°F.
2. If grilling directly: Place the large skewers over the center grill grate for a high-heat sear, rotating every 2-3 minutes to char all sides. Once seared, move them to the flat-top plancha ring to finish cooking through more gently, turning occasionally.
3. Ensure the internal temperature of the pork reaches 160°F (71°C) and the outside is crispy and golden brown.

Step 5: Rest and Serve

1. Remove the skewers from the heat and squeeze a fresh lemon over the hot meat immediately. This brightens the flavor and cuts through the richness of the pork.
2. Let the meat rest for 10 minutes before sliding it off the skewers. Sprinkle with a pinch of extra oregano before serving.

Tips

The secret to perfect Kontosouvli lies in the patience of the marinate and the management of the fire. Pork shoulder is a hardworking muscle, so the acid from the lemon juice and the long marination time are crucial for breaking down fibers and tenderizing the meat. Do not rush this step; if you can marinate it for a full 24 hours, the result will be exponentially better.

When cooking on the Arteflame, management of heat zones is key. Because these are large chunks of meat, you don't want to burn the outside before the inside is cooked. If you aren't using a rotisserie, sear the meat over the open fire to get that crucial color, then move the skewers to the solid steel cooktop. The steel retains heat beautifully and will allow the pork to roast through without direct flame contact, acting almost like an oven.

Variations

While pork is the traditional choice for Kontosouvli, the method is versatile. You can easily adapt this recipe to suit different dietary preferences or flavor profiles without losing the essence of the dish. Here are a few popular variations to try on your grill:

• Chicken Kontosouvli: Substitute pork shoulder with boneless, skinless chicken thighs. Reduce cooking time as chicken cooks faster than pork.
• Spicy "Kaftero": Add a teaspoon of crushed red pepper flakes or cayenne to the marinade for a fiery kick.
• Lamb Kontosouvli: Use leg of lamb cut into chunks. Swap the thyme for dried rosemary and add a splash of red wine to the marinade.
• Wine Marinade: Replace the lemon juice with dry white wine for a more earthy, less acidic flavor profile.
• Vegetarian Skewers: Use large chunks of halloumi cheese, zucchini, and eggplant marinated in the same mixture, grilled quickly on the plancha.

Best pairings

Kontosouvli is rarely eaten alone; it is the centerpiece of a vibrant Greek spread known as a "trapezi." To balance the rich, fatty, and savory nature of the roasted pork, you need sides that offer acidity, crunch, and freshness. The goal is to create a bite that combines the hot, smoky meat with a cooling element.

• Homemade Tzatziki: A yogurt, cucumber, and garlic dip is non-negotiable. It provides the necessary cooling contrast to the hot pork.
• Greek Salad (Horiatiki): Tomatoes, cucumbers, kalamata olives, onions, and a block of feta cheese topped with olive oil and oregano.
• Grilled Pita Bread: Brush pita rounds with olive oil and warm them directly on the Arteflame plancha until they have light grill marks.
• Beverage: A cold Greek lager like Mythos or a chilled glass of Retsina wine pairs perfectly with the herbs and fat of the dish.

Conclusion

Making Greek Grilled Pork Kontosouvli on the Arteflame is more than just cooking dinner; it is an experience that connects you to the ancient traditions of wood-fired cooking. The combination of high-quality pork, patience, and the unique searing capabilities of the Arteflame results in a dish that is rustic yet refined. Whether you are hosting a summer backyard party or simply craving a taste of the Mediterranean, this recipe delivers bold flavors and tender textures that will leave your guests asking for seconds. Gather around the fire, pour some wine, and enjoy the art of Greek grilling.