Great video and interesting to hear Dad’s experience and traditional ways of preparation and cooking. Must make for a great family time together. The lamb looked amazing!
Bravo, bravo! how nice father and daughter partaking/making this wonderful video! Common sense simple but detailed and efficient recipe - just the Greek way. Και εγω εχω κοινα χαρακτηριστικα με τον πατερα σου.... γεννημενος σε χωριο εξω απο την Θεσσαλονικη... απο γονεις, παππουδες, προπαππουδες που ηταν κτηνοτροφοι με χιλιαδες προβατα , κατσικια. Και ενω εζησα σε περιβαλλον που εχω δει απο κοντα την σφαγη και προετοιμασια για ζησιμο, δυστυχως ποτε δεν το εκανα ο ιδιος μεχρι που ηρθα Αμερικη και αναγκαστηκα.... ιδιως για το Πασχα. Πολλα ΕΥΧΑΡΙΣΤΩ για το βιντεο!
Great job Theo Nikko! am Croatian and we do ours so very similar. Easter is right around the corner and we will bbq our first lamb of the season I can’t wait! May our Lord Jesus Christ Bless and protect you and your family!🙏
A great Greek tradition that respects and blesses the food followed by feeding friends and family assuring everyone leaves with a full stomach. Reminds me of my father doing this every year, it will be a tradition I will carry on to my children also. Efharisto poli!
A big fan of greek food, i grew up with greek friends who would have parties all the time lamb on the spit and the Kokoretsi was delicious, i would love to see a video of the Kokoretsi ! Thank you for your videos they're awesome!
It is very common method to roast lamb,pig, small calf or goat this way in former Yugoslavia. It is very popular during holidays or family occasions. Only difference is that we just use black pepper and salt. It always taste better after the meat cools of or next day. The head of the carcass could be baked in oven, very good taste. I like it that even kids love it too. Greek and Balkan food best in the world.
Our cuisines share many similarities and we are lucky to have such wonderful recipes and food traditions, that we can enjoy and we can pass on to our children!! How do you cook the head? With sauces or spices?
In Peloponnese we use salt,pepper and oregano only. Also we use margarine in order for the salt pepper and oregano to stay on the lamp and be more tasty
I have been searching for the right brick built wood fire and charcoal design to do just this ,and I can see it working beautifully here ,much more to this than most people realise , but as your Dad says ,its the company that matters ,good food is a bonus ( and those little bits of meat up around the neck are so good .Cheers
Hello Mark. Rita was one of the original Kali Orexi team members and Nikiforo is her dad. Nikiforo is a builder by trade and a foodie at heart - he combines these well in his wood-fired barbecue construction and his lamb on the spit!! His and his wife's hospitality is truly legendary - I amongst many have been privileged to enjoy it!! All the best with your barbecue set up!!! Cheers, Christine
I would turn the souvla as a teenager back in South Africa while my dad would baste the lamb with an olive oil , lemon Oregano seasoning! Pieces of meat so soft and tender and slightly crisp would tear off the lamb, I was like Jonny on the spot nibbling them . Luv lamb
I am still sitting on a video we filmed on the same day where Nikiforo does a lamb and pork gyros! He has since dismantled his barbecue as he as downsized his home.
@@kaliorexi I would love to see that video you have. I can only imagine all of the food that came from that fireplace. A bottle or three of some wine and squeeze of lemon and I would have been in paradise. Cheers from México. I hope your family is healthy and doing well, in these days of crisis
@@RoyChavezSer I am running a #merimonthofmay (regional Greek Food) campaign on Instagram and Facebook this month. But I will make it a priority in June!
Hello Mark - not sure where you are located - but large hardware stores (like Bunnings) stock spit roasters - at varying price points. Hope that helps! Cheers, Christine
It's called 'caul fat' - it is the fat that surrounds the visceral organs in the lamb's body. Some butchers have it frozen in small pieces that have been cut from a larger piece. You will need a large, whole section of caul fat. Maybe show your butcher the video to explain to him/her what you need :-)
Yeah, but greeks use any wood really. "If its wood, it's wood" my Dad would say as he hit me over the head at the same time. Surprisingly it doesn't do anything negative to the lamb's flavour/taste.
This is Nikiforo's recipe - one that he has used for over 60 years and has satiated countless friends and family members!! Your recipe sounds delicious too!!
The white stuff on the outside of the lamb is called bolia (μπολια) it comes from the inside of the lamb. Not what the guy said in the video. Also, the spit should go through the head and not the mouth. Good try, but I like it the Lefkada way.
There is onather “greek style on fire and takes 7-8 hours which is proper time for “fire style . Old fella here had too much fire going. I use gas and it takes me 4 hrs so on fire should be easly 2 hrs extra.
@@kapachangos 💯 burned if u use fire then 7-8 hrs is common 3hrs will get u this totally burned skin . I use gas and takes me 4hrs and skin is crispy az. I use tad of beer over it every 30-40min for tht extra crispy skin and no u cant not smell alcohol after
