Souvla

Souvla has many times been humorously called the national food of Cyprus, which for some is quite fitting as it depicts Cypriots as meat lovers. It is Cyprus’ version of barbecue and is usually enjoyed on special occasions, especially after periods of fasting like Christmas or Easter.

Souvla is made from large pieces of pork, chicken or lamb passed on large skewers (the souvla) and then slowly grilled over hot charcoal on a traditional Cypriot grill.

The Cyprus Grill (traditionally known as a foukou) is an integral part of the process for cooking both souvla and souvlaki, For souvla, the long side of the Cyprus Grill is used, in contrast to souvlaki where the shorter skewers are placed across the rectangular grill. The uniform cooking of the meat is ensured by the use of a battery-powered motor that rotates the skewers either along it's length or across it's width at the same time (with an additional motor). There are two levels on the Cyprus Grill, allowing for the simultaneous cooking of up to three souvlas (two at the bottom, one at the top).

Unlike souvlaki, souvla is sometimes marinated before grilling. People have been known to use yoghurt, wine or beer as marinades, even though it is up to the souvla maker and his or her creativity. Purists prefer it plain.

You will find souvla at most Cypriot restaurants as part of meze, it will almost always be served at traditional weddings and is the centerpiece of a feast at celebrations right after fasting.