Chef Dimitra
Aegean Island Katsiki sti Souvla (Κατσίκι στη Σούβλα)
Aegean Easter goat on the spit, lean and full-flavored, turned slowly over charcoal and basted with lemon, oregano, garlic, and good olive oil.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Cretan Antikristo (Αντικριστό)
Created by
Crete's mountain shepherd roast is lamb or goat salted only, staked in a ring facing the embers until the fat melts slowly and the meat turns brown at the edges.
Main Dishes
Greek
Celebration
Outdoor Dining
Special Occasion
30 min
Active Time
4 hr cook•4 hr 30 min total
Yield8 servings
Cretan Antikristo is the roast of the mountain shepherds, especially around Psiloritis: lamb or goat cut large, salted, and set upright facing the embers. Not over them. That small difference is the dish's spine.
Antikristo belongs to the pastoral cooking of Crete, especially the mountain villages of Rethymno and Heraklion around Psiloritis. The name comes from the meat being set opposite the fire, anti-krista, facing the heat rather than lying above it. It suited shepherds because it needed little equipment, little seasoning, and enough time for a whole animal to feed a feast.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
bone-in young lamb or goat pieces
Quantity
3.5kg
shoulder, ribs, or leg, cut into 6 large pieces
coarse sea salt
Quantity
55g
extra virgin Koroneiki olive oil
Quantity
2 tablespoons
for rubbing the stakes or rack only
dry hardwood or grapevine cuttings
Quantity
enough for 4 hours
burned down to a steady ember bed
lemon wedges (optional)
Quantity
as needed
| Ingredient | Quantity |
|---|---|
| bone-in young lamb or goat piecesshoulder, ribs, or leg, cut into 6 large pieces | 3.5kg |
| coarse sea salt | 55g |
| extra virgin Koroneiki olive oilfor rubbing the stakes or rack only | 2 tablespoons |
| dry hardwood or grapevine cuttingsburned down to a steady ember bed | enough for 4 hours |
| lemon wedges (optional) | as needed |
Equipment Needed
- •antikristo metal stake frame or 6 heavy stainless steel skewers, 60 to 80cm
- •outdoor fire pit or large charcoal grill with space to cook beside the embers
- •long fire tongs
- •instant-read thermometer
Instructions
- 1
Salt the meat
Pat the lamb or goat dry and salt it all over, using about 15g salt per kilo of meat. Let it stand uncovered in the refrigerator for at least 2 hours, or overnight if you have the time. Bring it out 1 hour before cooking so the chill leaves the bone.
- 2
Build the fire
Burn hardwood down until you have a broad, steady bed of embers with no tall flames. Antikristo is cooked beside the fire, not over it. This is the whole dish. The meat faces the heat, the fat melts slowly and bastes it, and nothing drips into flame to turn bitter.
If the fire is fierce enough to scorch your hand at the meat position after 3 seconds, move the stakes farther away. You want strong heat, not punishment. - 3
Set the stakes
Rub the metal stakes or antikristo rack lightly with olive oil. Fix the meat securely with the fatty side facing the embers and the thicker pieces lower, where the heat is stronger. Set the pieces in a half-ring around the fire, 45 to 60cm from the embers, leaning slightly inward.
- 4
Roast slowly
Cook for 3 1/2 to 4 1/2 hours, turning each piece once or twice and feeding the fire from the side so the ember bed stays even. The outside should become deep brown with crisp edges, while the meat near the bone stays juicy. Do not baste with oil, wine, garlic, or herbs. Salt and good meat carry this.
- 5
Rest and carve
Take the meat off the stakes and rest it on a warm platter for 20 minutes. Cut in generous pieces along the bone and serve with bread, lemon if you like, and whatever the table has earned beside it: olives, a sharp salad, or potatoes cooked in the ashes.
Chef Tips
- •Choose young lamb or goat with real fat on it. Very lean meat dries before it becomes tender, and then no technique will rescue it. Λίγα και καλά: good meat, salt, wood, patience.
- •Do not perfume antikristo. Garlic, rosemary, wine, and marinades belong to other Cretan dishes. Here the restraint is the point, and the smoke from clean wood is enough.
- •For a home garden without a traditional rig, use a sturdy stainless antikristo frame or heavy skewers fixed securely beside a charcoal fire. If the meat lies flat over the coals, call it grilled lamb. Good food, different surname.
Advance Preparation
- •Salt the meat the night before and leave it uncovered in the refrigerator. This helps the surface dry and season evenly.
- •Cut and dry the wood ahead. Wet wood smokes harshly and gives the meat a dirty taste.
Frequently Asked Questions
Nutrition Information
1 serving (about 245g)
Calories
635 calories
Total Fat
42 g
Saturated Fat
18 g
Trans Fat
1 g
Unsaturated Fat
22 g
Cholesterol
235 mg
Sodium
1500 mg
Total Carbohydrates
0 g
Dietary Fiber
0 g
Sugars
0 g
Protein
61 g
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary ExplorerMore from Greek Lamb, Goat & Beef
Browse the full collection
Chef Dimitra
Attica Taverna Biftekia (Μπιφτέκια σχάρας)
Attica taverna biftekia are grilled beef and lamb patties with grated onion, oregano, and soaked bread, charred outside and tender inside.
Chef Dimitra
Attiki Moscharisia Brizola sta Karvouna (Μοσχαρίσια Μπριζόλα στα Κάρβουνα)
Attica's beef steak belongs to the hasapotaverna grill: thick-cut beef, fierce charcoal, no marinade, and a clean finish of oregano, lemon, salt, and olive oil.
Chef Dimitra
Mainland Greek Arni sto Fourno me Patates (Αρνί στο Φούρνο με Πατάτες)
Mainland Greek roast lamb with potatoes is the Sunday and Easter tray: lemon, garlic, oregano, and potatoes cooked from the start under the meat.