Easter grilling on the spit

Beginner's Guide

Preparation:

• Choose the right meat: Prefer fresh meat. Ask the butcher to cut it open and clean it well if it's lamb.
• Marinate: Marinade adds flavor and aids in cooking. There are endless recipes, try one with lemon, oregano, garlic, olive oil and spices. Leave the meat in the marinade for at least 4 hours, ideally from the night before.
• Binding: Tie the meat tightly on the spit to cook evenly. Use cooking twine or wire.
• Charcoal: Prefer charcoal and let it burn well before placing the spit.

Baking:

• Constant temperature: Maintain a constant baking temperature, ideally 150-170°C.
• Turn: Turn the spit regularly for even cooking. Use a mechanism or turn the spit by hand.
• Cooking time: Estimate about 1 hour per kg of meat. Use a meat thermometer to make sure it's cooked properly.
• Extra marinating: During grilling, add water or lemon juice to the meat frequently to keep it juicy.
• Resting: After the meat is cooked, let it rest for 15-20 minutes before slicing. Thus, its juices will be distributed evenly and the meat will become more tender.

Furthermore:

• You can grill many types of meat on the spit, such as chicken, pork or beef.
• If you don't have a spit grill, you can cook the meat in a convection or air oven.
• Serve the roast meat with lemon, oregano, potatoes and a cool salad.