Souvla

This Cypriot-style barbecue dish is made with seasoned and marinated meat, typically lamb, pork, or chicken, which is placed on a long skewer and slow-roasted over an open 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. There is also a number of local varieties of the dish, and the best-known variety is known as Lysiotiki souvla from the village of Lysi. The dish is typically prepared for Christmas and Easter, but is also served on other festive occasions. It is served with a drizzle of freshly squeezed lemon juice, a side of baked potatoes, and a salad.