Chicken spit roast “kontosouvli” scented on charcoal grill

The key for a good spit-roast is high-quality meat, which means it’s best to use chicken breasts from free-range, vegetarian fed chickens. Cut the breast into 5 pieces with each piece 5 cm (2 inches) thick, so that they are suitable for skewering on the small skewers. Add all the spices in a mortar and finely grind, until they bring out all their oils and full aroma. In the end, add the salt and bash well to mix it with the spices and get their aroma. The scented salt will reach the core of the meat and flavor it thoroughly. Add gradually the spices on the chicken pieces and rub well to spread evenly. Repeat after adding the oil. You can put the meat in a marinating bag and marinate it in the fridge for 18-24 hours. Mix a few times during this process.

Inside the fire cabin, pile up the charcoals, place cotton balls soaked in alcohol on top and light up the fire. The charcoals will be lit up from top to bottom. It will be easier this way and you’ll have less smoke coming up. Until they are lit, you will have the time you need to skewer the meat. In order to grill it evenly, make sure that you skewer it evenly. When the charcoals are fully lit, spread them inside the cabin and if they release strong heat, reduce it by throwing some ash on the coals. 

Grill at medium heat. The rotation will give an excellent result. Smooth rotation is necessary for grilling evenly and the worm driver will provide smooth rotation. Remove when the internal temperature is 75⁰C (167⁰F) and meat has a nice color. Since the meat has no fat, we have to brush it with the (remaining) marinating oil, during the grilling process, to prevent it from drying out.

 After the grilling has been done and you have removed the skewers, cover them with aluminum foil for 6-7 minutes to keep the juices inside. Cut and enjoy with your company this scented, slightly spicy roast “kontosouvli”.