Marinated pork kebabs and roast potatoes with oregano

Beloved pork kebabs alias souvlaki! They taste even better when you prepare them yourself, using top quality ingredients you keep in your fridge! Perfect choice for a Sunday gathering or any time. 

Ingredients

• 700g pork leg, in bite-sized portions
• 1 teacup of home or ready-made mayonnaise
• 2 red onions, thinly sliced
• 1 tablespoon of freshly ground pepper
• some parsley, finely chopped
• 8 wooden skewers
• 1 large dried onion
• 2 coloured bell-peppers
• 8 cherry tomatoes
• salt
• freshly ground pepper

For the roast potatoes

• 6 large yellow potatoes
• 6 tablespoons extra virgin olive oil
• 1 tablespoon fresh oregano, finely chopped
• salt
• freshly ground pepper

Method

Place the mayonnaise, onion slices, parsley and freshly ground pepper in a bowl. Combine them with a spoon, add the meat and give it a good toss. Cover with cling foil, put in the fridge and leave to marinate for 2h or, better still, for a whole day, turning everything a few times during that period. Then peel the onion, cut it into 4 and then halve each to end up with 8 pieces.  Halve and deseed the peppers, halve them again and then cut each half into 4. Finally halve the cherry tomatoes.  Now assemble the kebabs by sliding an onion on to a skewer, followed by some meat, a tomato, pepper and onion. Keep alternating the ingredients finishing off with a vegetable. When ready place all kebabs on a large serving plate and season with salt and pepper. Grill them for 3-4 minutes on each side. They usually take 12-15 minutes to cook through. For the roast potatoes: Peel, rinse and cut each potato into 6. Place them in a casserole, cover them with water, bring to the boil and cook them for 15 minutes. Poke them with a fork to check if they are ready. In the meantime preheat the oven to 250ºC. Empty the water from the casserole and give it a good shake so that the potatoes break into irregular pieces. Array them on a baking tray, drizzle them with olive oil, season with salt and pepper, sprinkle them with oregano and give them a good toss. Roast them for 30-35 minutes until golden brown, crispy on the outside and mellow on the inside.

portions 8

Preparation Time 150 minutes

Baking time 12 minutes

Source: www.argiro.com.gr