The
souvlaki is a grilled pork kebab, which is a description that doesn’t do it
justice at all. Let’s try again. The souvlaki is a skewer of succulent diced pork,
marinated in a mixture of herbs, lemon, and olive oil, then barbecued until
charred in places on the outside, yet juicy within. It is served in warm pita
breads with sliced onions and tomatoes. The pitas should be toasted on the same
grill as the meat was cooked on, to pick up the drippings.
Makes 4
INGREDIENTS
FOR
THE SOUVLAKI:
1lb 2oz (500g) pork leg, cut into 1in
(2.5cm) cubes
2 garlic cloves, crushed
2 tsp dried oregano
1 tsp dried mint
Finely grated zest and juice of 1
unwaxed lemon
2 tbsp red wine
3 tbsp olive oil
Sea salt and black pepper, to taste
FOR
THE TZATZIKI:
½ cucumber, peeled and seeded
Generous 1 cup (250ml) plain yogurt
(full-fat, don’t be shy)
Pinch of superfine (caster) sugar
½ tsp dried mint, or to taste
Squeeze of lemon juice
4 oval-shaped
pita breads
Sliced tomatoes
Sliced onions
Fresh mint leaves
To make the souvlaki, mix the pork and all the
other ingredients together in a bowl, then cover and let marinate for a few
hours in the refrigerator.
To make the tzatziki, coarsely grate the
cucumber into a colander and sprinkle with a little sea salt. Let stand for 20
minutes or so (over a bowl or the sink), then squeeze out as much water as
possible. Mix the cucumber into the yogurt, then add some pepper, the sugar,
dried mint, and a tentative squeeze of lemon juice. Taste, and add some more
lemon juice or seasoning as you see fit.
When you are ready to cook the souvlaki, preheat
a broiler (grill) to high or preheat a ridged griddle pan until hot, then
thread the cubes of marinated meat onto metal or wooden skewers (if you use
wooden ones, soak them in cold water for 30 minutes before use). Cook the
souvlaki for about 10 minutes, turning fairly frequently, until cooked through
and starting to char in places on the outside.
To serve, warm the pita breads in a low oven or
under a low broiler (grill), then split and fill each one with souvlaki,
tzatziki, tomato and onion slices, and fresh mint leaves. Serve at once.
