Meat mains
Souvlaki
Serve these kebabs or pork and veg with some warm pitta bread and tzatziki. Chose veg that either cook quickly or you don't mind a little al dente; cremating the meat to wait for the vegetables is not what you want, and a 2cm cube of pork doesn't take long to cook. 100g of pork should be plenty for each kebab.
Ingredients
- 200g pork, in 2cm dice
- juice of 1 lemon
- oregano
- 400g assorted veg – try peppers, courgettes, onions
- salt and pepper
Method
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Step 1
Marinate the pork in the lemon juice, oregano, salt and pepper for an hour.
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Step 2
Thread onto kebab sticks (pre-soaked in water for 30 minutes if you are using wood) with the vegetables.
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Step 3
Don't push too much onto the kebab sticks though– the heat from the barbecue needs to be able get to all surfaces.
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Step 4
Barbecue, griddle or grill for about 8-10 minutes, turning regularly, or until the meat is cooked through.