I've already showed you mutton meat in a grilling grate, the classic way,
also the classic mutton meat rod, "kondosouvli".
You can watch them in the links above.
So, today, I deserve to go a step further.
Hello, dear friends!
I'm Yorgos (George) Mallioras
and along with my brother Andreas
we construct grills and ovens.
Through our channel, Grill philosophy,
we share with you our passion for grilling.
This passion is what drives us today
to take mutton meat one step further.
Let's see all these.
Happy grilling to everyone!
The spices
For 1.5 kg (3.3 lbs) meat
12 grams (0.4 oz) salt, fleur de sel
we don't use much salt
because we're going to add some more in the end.
1.5 gram (0.05  oz) black peppercorns
1 gram (0.035 oz) piper cubeba
1 tablespoon rosemary
And we're going to bash all these in the mortar.
Bash them well, to blend the spices aromas with the salt.
So, this way, we'll have a scented salt.
We'll also add a pinch of sumac.
It goes very well with mutton meat.
It's ready.
The preparation
The recipe which I'm showing you today needs a bit of efford.
I have deboned a mutton piece
from the tenderloin to the first ribs.
All the meat is removed, along with the skin and fat.
And it has given this piece.
Here is what we call chop, which I have filleted
and open on the outside.
I cleared all the meat pieces 
that where surrounded by fat
and kept only the lean meat.
And this we're going to distribute it inside, evenly.
Let's start with the spices
which we've already prepared.
We're paying attention to distribute the spices evenly.
It is very important.
We will overlay with the lean meat pieces 
we've separated from the fat.
Evenly, as well.
We don't spread them on the edges, so we can wrap it.
It's not that difficult.
It's just that the deboning process it's better to be done by your butcher
because it's not something that anyone can do easily.
Before continuing with the tying
I want to point out one more time
that it is very important to accompany our roasts
with grilled vegetables, raw salads
Today, we're having grilled florina peppers, 
we'll make them a salad
green peppers that will accompany our roast
dry onions, and tomatoes
Pomodoro tomatoes, that have more flesh
and are very nice and suitable for grilling.
And also, some mushrooms
for the mushroom lovers, grilled, as well.
Let's tie it.
Of course, these pieces aren't going to be wasted.
We'll cut them, boil them
and we have two options;
either making them a soup
or cook them with green beans 
from our vegetable garden.
It's summer, so I'm going for the last one.
Very nice, so we're ready to tie our roast
and make it steady.
We're done with the tying and we're ready to skewer it.
Here, we're going to need special small stoppers
that are going to keep it in place
so it doen't rotate around the rod.
And, of course, a square rod is better here.
The grilling
We place the charcoals inside the fire cabin,
we take into account the lenth of our roast,
and we place a kindling on top of the pile;
alcohol soaked cottons,
because the charcoals light upside down,
from top to bottom.
Easily, quickly, and without smoke.
We light a saparate fire on the side
to roast our vegetables.
And now, we're enjoying our company
until the charcoals are ready.
And the grilling begins!
We're placing the rod a bit high
it's a bit far from fire
and it's advised to throw some charcoal ash 
on the charcoals
because the fire is very strong.
Our hand can handle it for 3-4 seconds.
We' re spreading the other pile, too.
To grill the vegetables.
Onions
and mushrooms skewers
and florina peppers in wide kebab skewers.
Grilled/cooked vegetables and raw salads 
should always accompany your roasts.
In a bit we're going to our vegetable garden
to cut the first tomatoes of the year.
These tomatoes in our garden are the first ones
because we accompany our roasts with seasonal salads.
And, if possible, from our garden is even better.
And our peppers.
The fire was very strong, so I've placed the roast one spot higher.
Here, for the vegetables, we need a strong fire.
A bit of olive oil with lemon in the mushrooms
to avoid drying them.
We can season the tomatoes with some oregano and salt
to add to the taste.
The mutton is still high
while the vegetables are being grilled.
Look at the nice color these tomatoes have.
We've lowered nearer the fire, because it has already started to roast inside.
The tomatoes have a wonderful color.
And we'll remove them in a bit.
Slow roasting in the beginning
because we don't want the meat to get burned on the outside.
It needs to go slow.
In a while we're going to check the internal temperature
to find out about the stage of roasting.
It is very important, in these kind of grill recipes
to use the thermometer.
Our first salad is ready.
Florina peppers, with plenty of vinegar, plenty of olive oil
and salt.
And, of course, plenty of garlic.
As grilling goes on
We' re going to grill here some potatoes.
Potatoes, salads
cooked, raw, will accompany
this wonderful mutton meat.
We're moving the roast from the external spots to the internal ones.
To be nearer the fire.
We'll spread the charcoals a bit, too,
because now we need strength
A very strong fire.
In a bit, we're place it even lower, in the last position
and we'll strenghten the fire even more.
Because I think it's ready on the inside.
Let's check the temperature.
76°C (169°F)
78°-80°C (172.4°-176°F)
We'll lower it in a bit.
It has started to take color.
It's time to lower the roast
and grill in a stronger fire.
for 10-15 minutes
we'll also spread the charcoals.
While, here, on the side
we'll place a grilling grate
and grill some slices of bread.
The roast is very close to the fire
which we strenghen as much as much as possible.
Mutton meat rod (kondosouvli)
as you've never tasted it before.
It has started to foam heavily
which means it's already ready and it's time to remove it.
This stage is very critical
because we risk drying it.
We have removed it and we're wrapping it in 
alluminum foil for 7-8 minutes.
To soften it even more.
To maintain its juices.
And it's best to leave it here rotating for these 7-8 minutes.
It's time for the "Pardala" (the knife's name)!
To see what we've done...
Firstly, it is well done.
We will cut it in thin slices.
The salt with the thyme and oregano that we've prepared
to add extra scent and taste.
And, something more
for those that know
a pinch of sumac.
An eastern spice
of a wild rose fruit
And now it's the time that I was looking forward to.
To see what we've done.
Of course, I don't eat the fat, only the lean meat.
Increadible!
Excellent taste.
Very soft, very juicy.
You can see it here.
Perfect.
Those of you that have the "meraki", the passion
and are able to try a rod like this
I have to tell you that you won't have tasted anything better.
Dare to do it!
Grilled green peppers.
If you add hot peppers would be even better
and grilled tomatoes.
The bread.
And Bon Appétit!
Happy grilling, everyone!
