Meat on the spit
1 leg of lamb , preferably with a piece of fat tail
6-8 pittes (special bread pockets), 1 for each guest (Can be bought at Greek delicatessen shops)
1 bunch of parsley (chopped)
1 bowl or carton of yoghourt (large)
Spring onions and radishes (optional)
The best souglakia are made from the leg of mutton , the tail of the sheep being used for fat . Any other fat is not as nice , but you can also make souglakia from pork or veal .
First of all you must go to an ironmonger and buy a "psistaria"-barbeque , and spits-"sougles",as well as charcoal which you buy ready made up in one or two kg bags .
The back yard is the best place to light your charcoal fire . Pour a little kerosene over the coals , or a few sticks or paper crushed into balls , to help kindle the fire . A piece of cardboard can be used as a fan .
A poker or tongs will come in handy but a stick will do . Let one of the children or your husband or friend tend to the fire while you get the souvlakia ready . The charcoal must be all glowing and consumed before you use it for cooking .
Cut your meat into inch-sized cubes and , if you like , drive your skewers through an onion before putting the meat onto them . Put 2-3 pieces of lean and one piece of fat alternately on the spit , repeating the process until you have about eight pieces on each .
Sprinkle the pieces with salt just before putting them on the fire . Cook on a low charcoal fire turning them frequently so that they get cooked all over but remain nice and juicy .
Serve immediately . On the table you should have chopped parsley , and lemon to go with it . Souglakia are also served with yoghourt , radishes , spring onions and fresh local bread or "pittes" , which is a special bread pocket into which the souvlakia are put at the street stalls . These should be warmed through over the charcoal while you are cooking the souglakia .