Souvla or Kontosouvli over Charcoal on a Cyprus Rotisserie BBQ

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• 0.5 cup extra virgin olive oil
• 0.25 cup lemon juice
• 1 tbsp coarse sea salt and freshly ground black pepper
• 1 tbsp oregano
• 2 kilos lamb, from the neck or the shoulder

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1. 1 Cut the meat into big chunks, the size of your fist (or 10 - 13 cm / 4 - 5 inches). Do not trim off all the fat — it helps keep the meat juicy while roasting.
2. 2 Marinate the meat with all the ingredients for a few hours and then skewer the meat on the spit, distributing the fatty parts among the meat.
3. 3 Light the charcoal and wait until it becomes white.
4. 4 Set the meat on the rotisserie over high heat and high speed. You do this so as to sear the outside of the meat and seal inside the juices and flavour.
5. 5 Then place it higher on the rotisserie and leave it turning until it is cooked, about 2 - 3 hours, depending on the age of the lamb, basting regularly with the marinade.
6. 6 Serve with lemon juice on top.