Souvla

In Cyprus, when the smoke starts rising from the garden, the scent of slow-roasted meat hangs in the air, and the clinking of glasses meets the sound of laughter, there’s a good chance that souvla is on the spit. This isn’t just a meal — it’s a ritual. A celebration. A reason to gather.

Souvla (σούβλα) is Cyprus’ ultimate feast food — large chunks of meat, skewered on long metal rods and cooked slowly over charcoal. But more than that, it’s a dish that captures the heart of Cypriot culture: its hospitality, its love of the outdoors, and its belief that good food is meant to be shared.

Souvla is not to be confused with the more widely known souvlaki, which involves small, fast-cooked skewers of meat (popular in both Greece and Cyprus). Souvla is a different beast — literally and figuratively.

It’s made with larger pieces of meat, traditionally from lamb, pork, or chicken, threaded onto long skewers (known as souvles) and rotated slowly over an open charcoal fire for hours. This slow-cooking method results in meat that’s smoky on the outside, juicy on the inside, and packed with flavor.

Souvla has deep roots in Cypriot tradition, tracing back to ancient times when roasting meat over fire was a common practice for celebrations, sacrifices, and community feasts. Over time, it evolved into a staple for Sunday lunches, public holidays, and especially Easter — where lamb souvla takes center stage as families gather for the post-Lenten feast.

Today, souvla is as much about the ritual as the food itself. The lighting of the fire, the seasoning of the meat, the slow rotation of the spit, and the hours spent chatting, drinking, and waiting — it all becomes part of the experience.

Cooking souvla may look simple, but it's an art form that requires patience, timing, and respect for the process.

1. The Meat

• Lamb (shoulder, leg, or neck) is the most traditional choice, especially for big religious holidays.
• Pork (often shoulder or neck) is common and loved for its juicy richness.
• Chicken is a lighter, quicker option and often seasoned with lemon and herbs.

The meat is cut into generous cubes, around the size of a fist — far larger than anything you'd find on a souvlaki stick.

2. The Seasoning

Souvla is never over-complicated. The meat is typically marinated with:

• Olive oil
• Salt
• Oregano
• Lemon juice
• Sometimes a dash of wine, vinegar, or a little garlic

The goal is to enhance the flavor, not overpower it — letting the smoke and fire do most of the work.

3. The Spit (Souvla Machine)

The meat is threaded onto long metal skewers, then placed on a foukou — a traditional Cypriot grill made for spit-roasting. Modern versions are equipped with electric rotators, but old-school cooks still turn the spits by hand.

Cooking takes 2 to 3 hours, depending on the meat. The key is to start high and slow, letting the meat cook evenly without burning, and lowering the spit gradually to get that crispy outer char near the end.

Cypriot souvla is always served as part of a bigger feast table:

• Cypriot pita bread – warm and fluffy, ready to wrap around meat
• Tzatziki or talattouri – cooling cucumber and yogurt dip
• Horiatiki salad – tomatoes, cucumbers, onions, olives, and feta
• Pourgouri (bulgur wheat pilaf) – a grainy side full of flavor
• Roasted or fried potatoes – because why not?

And of course, red wine, beer, or a little zivania (the fiery local spirit) flows freely around the table.

Souvla is as much about community as cuisine. It’s what you make for baptisms, name days, family reunions, and Easter. It’s what neighbors smell over the wall and casually drop by to taste. It’s the reason to gather in someone’s backyard, to spend a lazy Sunday basking in sun and smoke.

There’s an old saying in Cyprus: “The meat tastes better when it’s cooked slowly, and eaten slowly too.” That’s the souvla spirit. No rushing. No stress. Just good food, good company, and the slow joy of togetherness.

While souvla is still lovingly made in homes across the island, it has also made its way into tavernas, festivals, and beachside grills. Some places even serve mini-souvla portions or offer souvla sandwiches in pita — a more accessible way to enjoy the flavor, without the full production.

But if you ever get the chance to experience homemade souvla, cooked in someone’s yard or village square — take it. Watch the flames, smell the smoke, grab a plate, and savor the moment.