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Pork Souvlaki with Skordalia

recipeep6_pork_souvlaki_with_skodalia-16tu4h2.jpg

  • Serves 4

  • Preparation time: 120

  • Cooking time: 10

Ingredients

400g marbled pork, eg neck/scotch fillet or shoulder, cubed
Lemon, for serving
Pitta bread, optional for serving
Marinade
1/4 cup (60ml) extra virgin olive oil
2 tablespoons (40ml) fresh lemon juice
2 teaspoons dried mint
1 tablespoons dried rigani (Greek oregano) or oregano
4 cloves garlic, finely chopped
Skordalia
1/3 loaf (100g) strong white bread, crust removed
2 cloves garlic
1 – 2 teaspoons lemon juice, or to taste
1/3 cup (80ml) extra virgin olive oil

Method

1.First make skordalia. Soak bread briefly in cold water then squeeze out well. Drop garlic into food processor and when chopped add bread and lemon juice. Slowly drizzle in olive oil and 1/3 cup water until mixture is smooth and has a texture similar to white sauce. If too thick, add additional water, one teaspoon at a time. Season to taste with salt, pepper and lemon juice.

2.In a large non-reactive bowl, whisk the marinade ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours. If using wooden skewers, soak these in water or freeze while the meat marinates.

3.Heat the grill, BBQ or hotplate to medium high. Thread the meat on to the skewers (about 6 pieces per skewer). Season the pork with salt and pepper.

4.Grill over medium high heat for about a few minutes each side, turning until they are cooked through. Brush with reserved marinade as it cooks. Squeeze lemon juice over skewers and serve immediately with skordalia and pitta bread, if desired.

Notes

Lyndey’s note: If you are serving the souvlaki with pitta this can be toasted on the grill too.