There are many different recipes for this classic dish of barbecued meat skewers makes a great casual dish when
entertaining. Accompanied with tzakziki, feta, olives, cucumber, sliced tomatoes and
pita bread for a complete meal.
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4 Portions
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Prep: 15 minutes plus 1 hour marinating
Cook: 15 minutes
Ingredients
Pork Marinade
800g pork, diced into 2-3cm cubes
3 tbsp dried wild oregano
2 tbsp finely chopped fresh oregano
1 tbsp dried thyme
3 garlic cloves, finely chopped
zest of 1 lemon
150ml red wine
5 tbsp extra virgin olive oil
maldon salt and freshly ground black pepper
To Assemble
32 bay leaves
8 wooden or metal skewers (soak wooden skewers in water)
To Serve
6 tomatoes, cored and roughly chopped
1 tsp sugar
1/2 a large cucumber, peeled sliced in half, seeds scooped out and
sliced
200g feta, roughly diced
12-16 kalamata olives
3 tbsp chopped spring onion
extra virgin olive oil
maldon salt and freshly ground black pepper
Tzarziki (see recipe)
Method
Marinade: Place all the marinade ingredients in a noncorrosive bowl, toss the
pork in the marinade, cover and refrigerate for at least 1 hour.
To Assemble: Distribute the pork among the skewers, placing 4 bay leaves
between pieces of pork on each skewer.
To Barbecue: Heat a gas or coal barbecue to a medium-high heat. Cook for 10-15
minutes turn every 5 minutes.
To Serve: 5-10 minutes before serving sprinkle the sugar and a pinch of salt
over the chopped tomatoes. Place the tomatoes, cucumber on one side of each plate,
scatter over the feta, olives and spring onions, drizzle over a little olive oil and
season with pepper. Lay the pita bread on the other side of the plate lay 2 skewers
on the bread, scatter over the parsley. Serve accompanied by tzarziki.