A B C
The mechanism to adjust the hight for the Souvla skewers.
-Picture A is low
-Picture B is high
-Picture C is the lever to tighten the setting so it won't move.
Typical Greek souvla is done with lamb, pork or chicken. for souvla you should use pieces of meat about 150g to 200g if they have bones and some fat its better. Seasoned with salt, black pepper dry oregano and olive oil you should let them rotate on the spit for about 50 to 60 minutes.
Of course I have the option to take the skewers off and grill straight on the wire rack. thats good for steaks, slices of aubergine and anything thinly sliced.
My motor has a car lighter adapter...so I'm ready to BBQ pretty much anywhere. with the adapter it can plug into the mains too. If your a BBQ NUTTER like me you have to be equiped for all circumstances.
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