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Souvla (Greek: Σούβλα)

 A popular dish from Cyprus. It consists of large pieces of auto-rotating meat cooked on a long skewer over a charcoal barbecue.

Souvla is a term commonly  used to describe cubed pieces of Lamb approximately 50mm x 50mm spiced with salt and pepper. The meat auto-rotates until golden brown and juicy. It is then usually topped off with oregano and lemon. These days, Souvla is loosely used to describe any form of ‘self-cooked’ meat; be it chicken, lamb, beef, or pork. 

The term also differs depending on who you ask.  In Greece, Souvla is known for the whole Lamb on the Spit whereas in Cyprus, Souvla is known for cubed lamb pieces, rotisserie style.

 Braai  (South Africa)

 A barbecue (grill), especially an open outdoor grill built specifically for the purpose of cooking food. A social meeting, including the braaing of meat; a cookout.

A truly South African word. Ask South African expats what they miss the most, and they’ll tell you – a braai. South Africans use the term to not only describe the cooking method, but also to describe an outdoor social gathering with friends and family around the fire. 


Souvla first landed on South African shores in the early-mid 1900’s, with the first Greek and Cypriot immigrants. Most Greeks built their own home-made version of the Souvla to give them a taste of home.

In 2010, Souvla Braai began importing a standard Souvla unit that sparked a sense of nostalgia in the South African Greeks. With the success of this model, and the common love of flame-cooked meals shared with South Africans, the Souvla Braai was born. 

Souvla Braai currently designs and manufactures all its products in South Africa; with the goal to merge the South African and Greek cuisines into something new. 

We are constantly striving to innovate and better our brand.