Kontosouvli is a traditional Greek dish which is made at home as well as taverns and restaurants.
It is a dish with meat, usually pork but it can also be made with lamb and chicken which as the name suggests it is cooked on a souvla (skewer).
Like kokoretsi, kontosouvli is traditionally eaten at Easter but it can also be enjoyed all over the year, therefore it is prepared during all seasons.
It is a tasty but fatty type of food as meat and fat are alternately placed on the skewer. The meat is cut in large pieces about 5cm.
It is then cooked on a slow fire, on coal which has been lit for a while for about 2 hours. However it can also be cooked in an electric kitchen oven.