Sousie's Book


Greek Recipes


   Meat Main Dishes

Pit Roasted Goat  / Katsikaki Souvla

Goat turning on a spit, over an open fire is a quite common dish around here especially for a holiday dinner. The secret in preparing it is not only the ingredients, but also the slow cooking of the meat.



1 whole baby goat. 7 to 12 Kilos. 1 cup olive oil
Salt and pepper Grated Parmesan cheese
Ground cumin Lemon halves
2 cups melted butter  

Have the butcher remove the head (freeze it and save it for soup), and clean out the body cavity.

Wash the carcass under running water and drain well. Lay it out on a large clean surface. Sprinkle it, inside and out with salt, pepper and cumin. At this point, I recommend wrapping it up and refrigerating it over night for the meat to absorb the spices.

On cooking day, attach the carcass to the spit. You will have to spear through its rear end and come up through the neck, so the length of it is stretched out along the spit. Tie the legs, neck and forearms down tight. I use a fine grade aluminum wire that is available at hardware stores and pliers. You have to get the meat secured on the spit so that it turns evenly, without slipping while cooking. I also pass some wire through the body cavity and out the back of the meat at the spine and tie it to the spit from there as well, making it that much more secure. Make it tight – remember as it cooks, it will shrink.

When you are finished securing it, sprinkle grated Parmesan cheese inside the body cavity and out, all over it. Using some more wire, ‘sew’ up the cavity.

Place the spit over the coals. You want to roast it slowly over low heat, for maybe 3 or 4 hours. If you have an electric spit, great. If you have a hand turned one, make sure that you keep the cook in plenty of beer for the duration!

In a bowl, mix the melted butter, oil, salt and pepper, cumin and a dash of Parmesan cheese. On a long fork, spear the lemon half. You will be using it as a brush for the meat. Dip the lemon in the butter marinade and brush the meat while it is turning over the coals. Obviously, the more you do this, the better the meat. Replace the lemon half with a fresh one as it gets worn.

Check on the thickest part of the meat for doneness – I pierce the thigh. When it’s cooked, remove it from the spit. Remove all the wire and cut into serving size pieces. Serve it immediately.

Susie’s Note: Other than a Holiday main course, we’ve had this as a picnic cookout sort of thing. It’s great for a crowd and you can just stand around and eat right off the spit.


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