A charcoal rotisserie BBQ designed and engineered in Britain, inspired by traditional Greek cooking over glowing coals.
Product Description
The Rozza Core brings spit roasting outdoors. Cook a whole chicken rubbed with lemon, garlic and oregano, turn chunks of marinated lamb over the coals for souvla, or thread peppers, courgettes and red onions onto a skewer to serve alongside.
The motor turns the skewer steadily, exposing each side of the food to the heat in turn and allowing meat to baste in its own juices as it cooks. It’s a straightforward way to give a Sunday roast the flavour of charcoal, and works just as well for an evening of skewers and flatbreads with friends.
The Core is the starting point in the Rozza range. The supplied skewers and motor give you the essentials for spit roasting. As you try different dishes, you can add a rack for fish, a griddle for flat-top cooking or a stand for a dedicated spot on the patio.
Configure Your Rozza Core
Spit Roasting Whole Chickens and Joints
The Rozza Skewer Prongs & Forks help hold a whole chicken or joint securely as it turns. An additional rotisserie skewer is handy for preparing the next batch while the first is cooking.
Cooking Fish, Sausages and Burgers
The Rozza Fish Rack holds fish, sausages and burger patties in place as they turn. It’s useful for ingredients you’d prefer to hold in a rack over the coals.
Grilling and Flat-Top Cooking
Use the Rozza Griddle Plate to grill vegetables or sear meat over charcoal. The Rozza Flat Griddle Plate gives you a smooth surface for smash burgers, flatbreads or finely sliced vegetables.
Managing the Charcoal Fire
The Rozza Charcoal Poker Rake helps you move and redistribute the coals during a cook. Bank them together where you want more concentrated heat or spread them out beneath the spit.
Creating a Freestanding Setup
The Rozza Rotisserie BBQ Stand/Table gives the Core a dedicated base on the patio or in your outdoor cooking area.
All accessories in this section are sold separately.
What Is Souvla?
Souvla is a traditional Cypriot dish made by slowly turning large pieces of meat on a spit over charcoal. Lamb, pork and chicken are all commonly used. For a first cook on the Rozza Core, try chunks of lamb marinated with lemon, garlic and oregano, served with warm flatbreads and a crisp salad.
