Pork souvlaki

At this time of year, I want to barbecue every meal, but living in a small flat without garden or balcony I can only dream. And invite myself over to other people with outdoor space and a barbecue.

But some dishes work quite well in a frying pan, although they won’t have the smoky taste a barbecue provides.This dish worked really well on the hob, and because I fried in I didn’t bother to put the meat on scewers, but I would advise you to do that if you are barbecuing.

This souvlaki is made with pork and absolutely lovely. The lemon juice tenderises the meat, and adds flavour together with garlic, olive oil and plenty of oregano.

Served with feta cheese and homemade strong tsatziki and pitta, this is a fab summer summer. A nice Greek salad would be a nice addition as well.

Pork souvlaki, serves 2

320 g pork shoulder, diced

50 ml olive oil

juice from 1 lemon

1-2 tbsp oregano (it needs a lot)

1 small garlic clove, pressed

black pepper

salt

Mix all the ingrediens in a bowl and leave to marinate in the fridge for ideally 48 hours. Fry on high heat in a frying pan or put on scewers and wack them on the barbecue.

Tzatsiki, serves 2

200 ml thick Greek yoghurt, 2 % fat

8 cm cucumber, peeled and grated

3 tbsp olive oil

1-2 garlic cloves, pressed

salt

white pepper

more olive oil to drizzle

Squeeze the water out of the grated cucumber and mix with the yoghurt. Add garlic, olive oil, salt and pepper. Leave for at least 20 minutes to develop flavour. Drizzle some olive oil on top before serving. 

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2 Responses to Pork souvlaki

  1. Pingback: Barbecue and canapés with girolles | The Food Archive

  2. Pingback: Friday again and weekly menu | The Food Archive

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