Having lived in Cyprus for a few years we have been missing the Cypriot cuisine. I recently purchased a relatively cheap Cypriot Rotisserie (Souvla machine). Over a bed of lump wood charcoal I have Pork Shoulder, marinated overnight in salt, pepper, oregano and olive oil. Pork cut into fist sized lumps and BBQ’d for 1.5-2 hours. The chicken was treated to a jerk marinade and cooked for 20-25 minutes.
Paul and Toni Calvert