Skip to main content

Pork souvlaki

 

Method 1

Ingredients

400g lean pork shoulder, cut into 2cm chunks

1 tbsp olive oil

½ tbsp dried oregano

1 lemon, zested and juiced

½ tsp hot paprika

100ml fat-free yogurt

1 small garlic clove, grated

½ cucumber, trimmed and grated

2 red peppers, deseeded and cut into chunks

2 Little Gem lettuce, leaves separated

chilli sauce, to serve (optional)

flatbreads, warmed, to serve (optional)

STEP 1

Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.

STEP 2

Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.

STEP 3

Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.

STEP 4

Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.



Method 2

Ingredients:

- 1 lb pork tenderloin, cut into cubes

- 1/4 cup olive oil

- 3 cloves garlic, minced

- 1 tsp dried oregano

- 1 tsp dried thyme

- 1/2 tsp salt

- 1/4 tsp black pepper

- Juice of 1 lemon

- 1/2 red onion, chopped

- 1 bell pepper, chopped

- Wooden skewers, soaked in water

Instructions:

1. In a bowl, mix together the olive oil, garlic, oregano, thyme, salt, pepper, and lemon juice. Add the pork cubes and mix well to coat. Marinate for at least 1 hour, or overnight for best results.

2. Preheat your grill or grill pan over medium-high heat.

3. Thread the marinated pork cubes onto the soaked wooden skewers, alternating with pieces of red onion and bell pepper.

4. Grill the skewers for about 10-12 minutes, turning occasionally, until the pork is cooked through and slightly charred.

5. Serve the pork souvlaki with pita bread, tzatziki sauce, and your favorite salad.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more