Greek Festival Barbecue Feast (Souvlaki, Loukaniko, and Spit-Roasted Lamb)
ID: 16432f6b...
A grand festival-style Greek barbecue showcase featuring chicken and pork souvlaki skewers, traditional Greek sausages (Loukaniko), and a whole lamb slow-roasting on an outdoor spit rotisserie.
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🍳 Cooking Flow
Light and prepare large-scale outdoor charcoal grills. → Slow-roast the whole lamb on a spit rotisserie. → Grill the souvlaki skewers and sausages on the grill grates over hot coals. → Flip frequently and transfer cooked meats to serving pans.
Cooking Steps
Brief Cooking Order
Light and prepare large-scale outdoor charcoal grills. → Slow-roast the whole lamb on a spit rotisserie. → Grill the souvlaki skewers and sausages on the grill grates over hot coals. → Flip frequently and transfer cooked meats to serving pans.
Introduction
A grand festival-style Greek barbecue showcase featuring chicken and pork souvlaki skewers, traditional Greek sausages (Loukaniko), and a whole lamb slow-roasting on an outdoor spit rotisserie.
Step 1
Prepare and heat large commercial-sized charcoal grills under an outdoor tent.
Step 2
Arrange rows of Greek sausages (Loukaniko) and marinated chicken/pork souvlaki skewers over the hot charcoal grates.
Step 3
Mount the seasoned whole lamb onto a heavy-duty spit rotisserie and slow-roast outdoors over glowing hot coals.
Step 4
Using tongs, turn the sausages and souvlaki skewers regularly to ensure even cooking and a beautiful smoky char.
Step 5
Transfer the fully grilled sausages and skewers off the heat and pile them into deep metal catering pans to keep warm.
Ingredients List
Important Notes
Cooking at this scale requires continuous monitoring of coal temperatures to prevent grease flare-ups.
Using protective heat-resistant gloves is highly recommended when managing large grills and turning hot skewers manually.
The rotisserie lamb must rotate continuously over a slow heat source for several hours to achieve a tender interior and crispy skin.
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