suvli

Suvli (also spelled souvli or souvla) refers to a style of Greek and Cypriot spit-roasted meat and, by extension, the spit used for roasting. The term derives from the modern Greek word for a spit (σούβλα, souvla), and is related to souvlaki, the diminutive form that describes smaller skewered pieces.

Preparation normally involves large chunks of meat—commonly lamb, pork, or chicken—seasoned or marinated and skewered on long metal spits. Cooking is done slowly over charcoal or wood embers, allowing the exterior to brown while the interior remains juicy. In Cyprus, souvla tends to use larger pieces and longer cooking times than the Greek souvlaki tradition; souvla is often associated with communal or festive occasions such as family gatherings and public celebrations.

Suvli and related dishes are served in homes and restaurants and appear in street food contexts. Typical accompaniments include pita or flatbread, salads, roasted vegetables, and sauces such as tzatziki or tahini-based dips. Variations in seasoning and side dishes reflect regional tastes across Greece, Cyprus, and the eastern Mediterranean.

The method of skewering and roasting meat has ancient roots in the region; modern souvli remains a popular representation of that culinary heritage, valued for its smoky flavor and convivial presentation.