The lamb or goat, having been properly cleaned, is rubbed with lemon all over his skin and seasoned with salt, pepper, oregano and thyme both outside and inside.

Then the souvla, the long round iron stick, having also been properly cleaned and rubbed with lemon, is passed through the animal from one end and out through the head. The back feet are secured by passing one through the muscle of the other and are then tied with wire. It is also recommended to tie with wire the spine of the lamb on the spit.

Two iron poles with forked ends are inserted in the earth by the fire. At the beginning of the roasting session the lamb is at about 60-70 cm from the fire. Later the poles are lowered so the meat rests at a distance of 30-40 cm from the fire. The long iron spit ends in a handle and members of the family take it in turns to sit and turn it almost continually (Now there are machines doing that for us!).

While the meat is cooking they brush on a mixture of olive oil, lemon juice and oregano.  A lamb roasted like this takes about 4 hours or less, presuming that it is of the desirable weight of 5 kgr maximum. It is vital that the lamb cooks very slowly, even if it takes longer than three hours. A clear indication that it is nearly cooked is when the flesh shrinks away from the bones.

Please note that the fleshy parts (legs and shoulders) take longer to cook, so they draw most of the glowing embers to the two ends, making two small piles of them under the fleshy parts which gives those parts the extra heat they require, while the thin body is cooking at a slower speed.

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

The Archaeological Museum of Thassos (tel. 25930 22180) is located in the homonymous capital of the island and it is situated near the ancient market, almost in the centre of Limenas. It is worth visiting the museum, as it is considered by many one of the most remarkable provincial museums because of the findings that are exhibited dating from the Paleolithic to the Roman era. The exterior area of the Museum is part of your tour, as it is configured in such a way that follows the Archaeological Museum. At the Archaeological Museum of Thassos you can see unique sculpture, ceramics, miniature sculpture and coin collections dating from the 7th century BC until the 7th century AD. In the Museum you can explore the so-called “Hall of Kouros”, where you can admire the krioforos Kouros (statue of a young man) of 3.5 meters that had been created for the sacred temple of Apollo. In the next hall you will be able to watch a short film, which will be informative about the history of plastic art of the island. Finally, you can also watch a film with reference to the antiquities of Thassos.

This village is named after the Virgin Mary, and probably not coincidentally! Panagia is a place blessed with natural beauties, but also with people who know how to honor the meaning of hospitality. One of its insurmountable natural beauties is the cave of Drakotripa that will convulse you with its stalactites and stalagmites. Large platans in the village square, running water and traditional taverns that treat visitors homemade spoon sweets, offer the visitor not one, but endless beautiful experiences! It is worth visiting the church of the Assumption of Virgin Mary, with its unique architecture, that attracts a lot of people, especially during the celebration of the Assumption on the 15th of August! According to many people, the best beach of the island is located in Skala Panagia and is known as Golden Beach, which every visitor to the island of Thassos is advised to take a plunge into its deep blue waters and stick with its golden sand!!

Where the mountain Ipsarion stands, lies the picturesque village of Potamia. Verdurous land, traditional houses covered with stone and a view that combines mountain and sea, take the visitor’s breath away. In the museum of the sculptor Polygnotos Vagis one can admire several of his works, while in Skala Potamia one can taste local dishes, fresh fish, and swim in the deep blue waters. In Skala Potamia you can find one of the most organized beaches on the island, the Golden Beach, and in combination with the night life you will have moments that will make your holidays memorable…