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Souvla (Greek style of bbq) 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 and Easter.

Souvla bbq meat is made from large pieces of pork, chicken or lamb passed on large skewers (spit rod) and then slowly spit roasted over hot charcoal on a rotisserie style charcoal bbq grill called a foukou.

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