If you’re a fan of grilled meat, you simply have to try Cypriot Souvla. This traditional dish from Cyprus is made with large pieces of meat that are skewered and cooked over a charcoal fire. The result is succulent, juicy meat that’s bursting with flavor. When cooking you will be tempted by the mouthwatering aroma wafting from a barbecue, packed with sizzling chunks of pork, chicken or lamb. This Cypriot-style barbecue dish is made with seasoned and marinated meat, placed on a long skewer and slow-roasted over an open charcoal fire. The marinating process makes the meat incredibly tender and succulent, and the meat is basted as it roasts, improving the texture and flavor even further.
Sunday in Cyprus is traditionally “family day”, when large extended families come together to eat, drink, relax, and simply enjoy some quality time together. Whilst some will gather in a family members house, many will come together at a local restaurant to enjoy a typical Souvla meal.Souvla is a very social dish and not something to be rushed. As the meat cooks, people sit around to chat and enjoy the aroma of the cooking. Usually the meat is served straight from the skewers on large platters, with everyone helping themselves to the pieces they want. The meat is also served with side dishes which normally include village salad, pickles, bread, Cyprus dips, couscous, and potatoes.
if you’re looking for a delicious and impressive meal, look no further than Souvla Sunday. With its succulent juicy meat and irresistible flavor, it’s sure to be a hit with your family & friends. When visiting any Cypriot restaurant (especially on a sunday), remember to take your time, be patient, soak up the atmosphere, the ambiance and the sunshine.
Coral Bay Restaurants serving Souvla Sunday
Most restaurants serve Souvla at lunch time and are normally very busy, (we would strongly advise making a reservation). When serving Souvla most will not offer a menu until the Souvla has finished and will then revert to the restaurant menu. The typical cost of a Souvla meal ranges from €12 to €16 per person (excluding drinks). The following restaurants offer Souvla on a Sunday and you can find google maps driving directions to each in our customer app.
Spilies Tavern Bar (Telephone +357 99 603110)
Sunday | 11AM-9PM |
Monday | 12AM-10PM |
Tuesday | 11AM-10PM |
Wednesday | 11AM-10PM |
Thursday | 11AM-10PM |
Friday | 11AM-10PM |
Saturday | 11AM-10PM |
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Sea Caves Bar & Tavern (Telephone +357 99 817704)
Opening hoursSunday 11AM-8PM Monday 11AM-8PM Tuesday 11AM-8PM Wednesday Closed Thursday 11AM-8PM Friday 11AM-8PM Saturday 11AM-8PM
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Viklari the last castle (Telephone +357 26 991088)
Opening hoursSunday 11AM-5PM Monday Closed Tuesday 11AM-5PM Wednesday 11AM-5PM Thursday 11AM-5PM Friday 11AM-5PM Saturday 11AM-5PM
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Nature Cafe Restaurant (Telephone +357 96 723010)
Opening hoursSunday 11AM-11PM Monday 9AM-11PM Tuesday 9AM-11PM Wednesday Closed Thursday 9AM-11PM Friday 9AM-11PM Saturday 9AM-11PM
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La Plage (Latchi) (Telephone +357 26 322509)
Opening hoursSunday 10AM-10PM Monday 10AM-10PM Tuesday 10AM-10PM Wednesday 10AM-10PM Thursday 10AM-10PM Friday 10AM-10PM Saturday 10AM-10PM
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Hondros Tavern (Paphos Harbour) (Telephone +357 99 603110)
Opening hoursSunday 12PM-10PM Monday 12PM-10PM Tuesday 12PM-10PM Wednesday 12PM-10PM Thursday 12PM-10PM Friday 12PM-10PM Saturday 12PM-10PM
Chicken Souvla Cooked on a Cyprus BBQ
Chicken Souvla is one of our favorite recipes. Large pieces of chicken thigh, leg or drumstick on the bone cooked over charcoal on the large spit (souvla skewer). A motor slowly rotates the skewers allowing the meat to cook evenly for that delicious Cyprus BBQ flavour.
Preparation time 20-30 minutes (plus a 2-3 hours to marinade)
Ingredients
- Large pieces of good quality chicken on the bone with the skin still on ( these should be equal sizes about the size of your fist, if you are unsure how to cut it ask your butcher)
- Extra Virgin Greek Olive Oil – enough to lightly coat all of the meat.
- Greek Oregano
- Salt and Pepper to taste
Preparation
- Place the chicken into a mixing bowl and cover with the Extra Virgin Olive Oil and a sprinkling of Oregano.
- Cover and leave to marinade in the fridge for 2-3 hours
- The meat is now ready to go onto the Skewer- take great care when doing this as it can take some force to pierce through the meat and bone.
- Apply Salt and pepper to taste
- Place the skewers about 12 inches above white-hot coals and leave to rotate on the rotisserie until cooked (1-2 hours) whilst you socialise with your family and friends
- Sprinkle occasionally with a Cyprus pinch of salt for perfectly crispy skin
Serving Suggestions
- Serve with a squeeze of lemon for that authentic Cyprus Flavour. Ideal with Pita bread and our delicious Greek Salad and Houmous
Top Tips
- If the chicken starts to spin round on the skewer either use Spit Forks or bamboo skewers/cocktail sticks presoaked in water to pin them in place
- When cooking the souvla you can raise or lower the skewers to control the cooking time
- Make sure you start with enough charcoal to last for the whole cooking time and all of the meat on the skewer is directly above the charcoal.