Greek kontosouvli has been ranked the best pork dish in the world by TasteAtlas, the global food guide, in its latest rankings updated in mid-July 2026. Greek kontosouvli has been named the best pork dish in the world in TasteAtlas’s latest ranking of the 50 Best Pork Dishes (July 2026). The traditional spit-roasted pork tops the global list with a rating of 4.6, ahead of Mexico’s gringas (4.4) and Portugal’s leitão da Bairrada (4.4).
Kontosouvli consists of large chunks of pork marinated in garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice and wine, then slowly roasted on a spit. The result is a crispy, flavourful exterior and tender, juicy meat, typically served in thick slices with pita, tzatziki and Greek salad. Once mainly an Easter dish, it is now a year-round favourite in tavernas across Greece.
Another Greek classic, gournopoula (spit-roasted piglet from Messinia), also appears on the list at number 44 with a rating of 4.1. The recognition underlines the continued international appeal of traditional Greek pork cooking. Kontosouvli recipe (serves 6–8) Ingredients 2–2.5 kg pork shoulder or neck, cut into large 5–6 cm chunks 4–5 garlic cloves, crushed 2 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary (or a few fresh sprigs) 1–1½ tsp sweet paprika 80–100 ml olive oil Juice of 1–2 lemons 100–150 ml dry red or white wine Salt and freshly ground black pepper Optional: 1 onion and 1 green pepper, cut into chunks (for threading between the meat) Method Place the pork pieces in a large non-reactive bowl.
Add the garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, wine, salt and pepper. Mix thoroughly so every piece is well coated. Cover and marinate in the refrigerator for at least 6 hours, preferably overnight (up to 24 hours).
Thread the meat onto a large skewer or rotisserie spit, alternating with pieces of onion and pepper if desired. Leave a little space between pieces for even cooking. Cook slowly over charcoal or on a rotisserie, turning regularly, for 1½–2½ hours depending on the heat and size of the pieces.
The exterior should develop a rich, caramelised crust while the inside remains juicy. Rest for a few minutes, then slice thickly and serve with warm pita, tzatziki, tomato, onion and a simple Greek salad. For a home-oven version, roast the marinated meat (threaded on skewers or placed in a baking tray with v…
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