Souvla

Name: Souvla
Total time: 140 min
Yield: 3 log
Cuisine: Cypriot
Ingredients: Pork shoulder 2.5 lb (taqreeban 1.1 kg); taqreeban 2.5 cm ke cubes mein kata hua; Red wine 2 tbsp (ya achhi red wine vinegar); Olive oil 2 tbsp; Sea salt 1 tbsp; Greek oregano (rigani) 1 tsp; pisa hua; Taza pisi hui kali mirch 0.5 tsp; Lemon 1; wedges mein kata hua (serve karne ke liye); Pita breads 6 (serve karne ke liye); Tahini dip (optional, serve karne ke liye)

140 minute · 3 log · Grill Aur BBQ · Cyprus

Shaya hua 4 November 2026

Cyprus ki souvla — charcoal par grill kiye gaye sunehri-bhoore pork skewers, pita bread, salad aur lemon ke sath serve kiye gaye

Souvla Cyprus ka sab se mashhoor dish hai — pork shoulder ke bare tukde red wine, olive oil, samundari namak, kali mirch aur Greek oregano (rigani) mein marinate kar ke, lambi skewers par laga kar foukou grill par sulagte hue koylon par halki aanch par pakaye jate hain. Souvlaki se farq yeh hai ke us mein chhote tukde tez aanch par jaldi pakaye jate hain, jab ke souvla ko pehle bhoora kiya jata hai aur phir koylon se upar utha kar do ghante tak halki aanch par pakaya jata hai, beech beech mein palat te hue, jab tak bahar se kurkura aur sunehra aur andar se juicy aur smoky na ho jaye. Yeh Cyprus ke gaon ki daawaton aur family barbecues ka markazi dish hai, lemon ke tukdon, garam pita bread aur salad ke sath serve hota hai, aur skewer se seedha khaya jata hai.

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Ajza

Pork shoulder 2.5 lb (taqreeban 1.1 kg)
taqreeban 2.5 cm ke cubes mein kata hua
Red wine 2 tbsp (ya achhi red wine vinegar)
Olive oil 2 tbsp
Sea salt 1 tbsp
Greek oregano (rigani) 1 tsp
pisa hua
Taza pisi hui kali mirch 0.5 tsp
Lemon 1
wedges mein kata hua (serve karne ke liye)
Pita breads 6 (serve karne ke liye)
Tahini dip (optional, serve karne ke liye)

Nutrition (approx. per serving)

1255 calories · Protein 75.2 g · Fat 75.1 g · Saturated fat 24.2 g · Carbs 68 g · Sugar 2.4 g · Fiber 2.7 g · Sodium 2939 mg

Banane Ka Tareeqa

2.5 lb pork shoulder ko taqreeban 2.5 cm ke cubes mein kaatein, tukde jitna ho sake barabar rakhein taake woh ek sath pakein.
Pork ko ek bare bowl mein daalein aur upar se 2 tbsp red wine aur 2 tbsp olive oil daal kar achhi tarah milayein taake har tukda coat ho jaye.
Upar se 1 tbsp sea salt, 0.5 tsp taza pisi kali mirch aur 1 tsp pisa hua Greek oregano chhidkein, phir dobara milayein jab tak masala barabar na phail jaye.
Bowl ko dhak kar kam se kam 2 ghante ke liye fridge mein rakhein, behtar hai raat bhar, taake wine, oil aur oregano gosht ke andar tak pahunch jayein.
Har lambi skewer par taqreeban 6 tukde lagayein, tukdon ke beech thodi jagah chhodein, kul taqreeban 12 skewers banayein.
Skewers ko garam charcoal grill par rakhein aur baar baar palat te hue har taraf se barabar bhoora karein, taqreeban 15 minute.
Skewers ko koylon se upar uthayein aur 90 minute se 2 ghante tak halki aanch par grill karein, beech beech mein palat te hue aur olive oil aur lemon juice se baste karte hue, jab tak bahar se kurkura aur sunehra aur andar se poori tarah pak na jaye.
Pita breads ko grill par garam karein, gosht ko thodi dair rest dein, upar se lemon nichodein aur garam pita, salad aur chahein to tahini ke sath serve karein.

Chef ki tip

Souvla ko jaldi na karein. Pehle skewers ko rang ke liye bhoora karein, phir unhein koylon se upar uthayein aur halki aanch ko kaam karne dein — wohi halka doosra stage gosht ko andar se juicy aur bahar se kurkura banata hai.

Serve Karna

Souvla ko skewers se seedha serve karein, lemon wedges, garam pita bread, tamatar, kheera aur pyaaz ki gaon wali salad, aur dipping ke liye tahini ya tzatziki ke sath. Cyprus mein yeh daawat ka dish hai, family ke sath bahar khaya jata hai, aur har shakhs 3 se 4 skewers leta hai. Is ke sath ek glass red wine ya thandi beer achhi lagti hai.

Store Aur Dobara Garam Karna

Bachi hui souvla ko band dabbe mein fridge mein rakhein aur 2 din mein khayein. Grill par ya garam oven mein halke se dobara garam karein jab tak andar tak garam na ho jaye; khayal rakhein ke zyada na pakayein warna sookh jayegi. Bacha hua pork salad aur tahini ke sath pita mein bhar kar thanda bhi achha lagta hai. Agar ho sake to paki hui souvla ko freeze na karein — us ki texture sookh jati hai.

Ajza Ke Notes

Pork shoulder hi istemal karein, lean loin nahi. Shoulder ki charbi halki aanch par pakte hue gosht ko juicy rakhti hai; lean tukde do ghante grill par sookh jate hain.
Tukde bare rakhein — taqreeban 2.5 cm, ya is se bhi bare, 5 se 7 cm. Chhote tukde bohat jaldi pak jate hain aur sookh jate hain; souvla ki pehchan hi halki aanch par pakaye gaye bare tukde hain.
Kam se kam 2 ghante marinate karein, lekin raat bhar behtareen hai. Red wine aur oregano ko gosht ke andar tak zaiqa pahunchane ke liye waqt chahiye.
Foukou grill, Cyprus mein istemal hone wali lambi charcoal rotisserie, behtareen hai, lekin koi bhi charcoal barbecue chalega. Smoky zaiqe ke liye asli charcoal par pakayein, gas par nahi.

Variations

Chicken souvla: pork ki jagah boneless chicken thigh lein, bare tukdon mein kaatein aur usi tarah marinate karein; 60 se 90 minute tak pakayein, jab tak chicken poori tarah pak kar sunehra na ho jaye.
Lamb souvla: lamb shoulder ke bare tukde lein aur usi red wine, olive oil aur oregano se marinate karein; lamb souvla Cyprus ka ek classic alternative hai aur taqreeban utne hi waqt mein pakta hai.
Lehsun aur lemon wali souvla: marinade mein 3 kuchle hue lehsun aur 1 lemon ka juice milayein, aur grill karte hue skewers par olive oil aur lemon juice baste karein, taake zaiqa aur bhi taza aur tez ho.

Aam Ghaltiyan

Gosht ko bohat chhota kaatna. Chhote cubes souvlaki ki tarah pakte hain aur sookh jate hain; souvla ko lambe halke pakne ke liye taqreeban 2.5 cm ya is se bare tukde chahiye.
Poora waqt tez aanch par pakana. Pehle bhoora karna theek hai, lekin agar aap skewers ko kabhi upar na uthayein to bahar jal jata hai aur andar kachha reh jata hai; unhein upar uthayein aur halki aanch ko kaam poora karne dein.
Marinade ka waqt chhod dena. 2 ghante se kam mein wine aur oregano gosht ke beech tak nahi pahunchte; raat bhar behtareen hai.
Skewers ko baar baar palatna bhool jana. Koylon ki taraf wala hissa jaldi jal jata hai, is liye barabar bhoora karne aur har taraf juicy gosht ke liye baar baar paltein.

Aksar Puche Jane Wale Sawal

Souvla aur souvlaki mein kya farq hai?

Souvla mein gosht ke bare tukde, taqreeban 2.5 cm ya is se bare, istemal hote hain, jo charcoal par 1.5 se 2 ghante tak halki aanch par pakaye jate hain, jab ke souvlaki mein chhote tukde tez aanch par jaldi pakaye jate hain. Souvla ko pehle bhoora kiya jata hai, phir koylon se upar utha kar halki aanch par poora kiya jata hai; souvlaki poora waqt aanch ke paas rehti hai.

Kya main foukou grill ke baghair souvla bana sakti hoon?

Ji haan. Foukou Cyprus ki rawaiti charcoal rotisserie hai, lekin koi bhi charcoal barbecue chalega. Zaroori hai asli charcoal aur halke doosre stage ke liye skewers ko koylon se upar uthane ki sahulat, is liye height badli ja sakne wali grill istemal karein ya skewers ko eenton par rakhein.

Souvla ko kitni dair marinate karna chahiye?

Kam se kam 2 ghante, aur behtar hai raat bhar fridge mein. Red wine, olive oil, namak, mirch aur oregano ko gosht ke andar tak zaiqa pahunchane ke liye waqt chahiye; chhota marinade sirf surface ko masala deta hai.

Kya main pork ki jagah chicken ya lamb istemal kar sakti hoon?

Ji haan, dono Cyprus mein rawaiti hain. Boneless chicken thigh ke bare tukde lein aur 60 se 90 minute tak pakayein, ya lamb shoulder ke bare tukde lein, jo taqreeban pork jitne hi waqt mein pakta hai. Wohi marinade aur wohi halki charcoal method rakhein.

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