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

Chicken Souvlaki

Ingredients

•     4 long skewers
•     4 tomatoes
•     Pepper
•     4 onions
•     Salt
•     4 chicken breasts
•     Oregano
•     3 lemons
•     1/4 cup olive oil
•     1/4 cup butter
•     4 green peppers

Directions

1. Cut chicken into pieces arpoximately 4cm (1.5 in.) and place in a deep plate.
2. Melt 1/4 of a cup butter in a saucepan (don't burn) and add in olive oil, juice of three lemons, salt, pepper and oregano, mixing everyhting together.
3. Pour mix over the chicken pieces, making sure it goes over all pieces, and leave to soak for 4 hours.
4. Quarter onions, slice tomatoes and cut some pieces of green peppers.
5. Skewer a piece of chicken, a piece of onion, a piece of tomato and a piece of green pepper, alternating in this order till each skewer is full. (do not throw away the remaining mix)
6. Place over a barbeque or under preheated grill and cook till ready, pouring some of the meat while occasionaly turning them over.

Note : Serve with either rice or french fries.

Source: Greekrecipes.gr

Souvlaki

Ingredients

•     Metal or wooden skewers
•     Oregano
•     Pepper
•     Salt
•     1 Lemon
•     1/2 cup olive oil
•     1 leg of lamb, or 1/2 Kg [1.2 lb] Pork

Directions

1. Cut lamb or pork in cubes
2. Thread meat cubes on skewers.
3. Mix olive oil, salt, pepper and lemon juice in a pan or large plate.
4. Dip each skewer in the mix and leave them in for about 15 minutes.
5. Grill meat skewers in oven or barbeque.
6. Turn them over till done.
7. Take out of grill and sprinkle with oregano

Note : Best served with french fries or Rice.

Source: Greekrecipes.gr

Greek Souvlaki

 Here we have the recipe for Greek souvlaki - the plural is souvlakia. This can be eaten as a snack or as a filling lunch or supper. It's also very popular with the kids!
The normal accompaniments to the meat are tomato, onion, french fries and tzatziki. So in addition to the recipe below, you will need to have prepared tzatziki beforehand  and at some point to prepare some french fries.

Ingredients

1 kg shoulder of pork (boneless) cut into cubes

10 pita breads

1 large tomato finely sliced

1 onion finely sliced and kept in a bowl with salted water

Juice from 1 lemon

180 ml olive oil

1 tsp salt and 1 tsp oregano mixed in a small bowl

½ tsp salt

½ tsp oregano

Salt and pepper

10 thin wooden skewers

Preparation

Fix the pork cubes onto the skewers.

Place them in a bowl, sprinkle with salt and pepper and then immerse in 60 ml of the oil.

Put in the fridge for approx. 1 hour.

Remove from the bowl and grill on both sides on a barbecue or in the grill of the cooker.

Beat the remaining olive oil (setting aside 3 tbsp before you do so) in a bowl with the lemon juice.

 

Dip the souvlakia in this mixture and then place on a large dish or platter.

Sprinkle them with the salt and oregano mixture.

 

Cover them with aluminium foil to keep them warm while you prepare the pita breads.

Place the 3 tbsp oil you set aside earlier in a bowl, add the ½ tsp oregano and ½ tsp salt and stir.

Brush each pita bread with this and put under the grill. Turn over and brush the other side and grill.

Don’t leave the bread under the grill too long as it shouldn’t become hard. Just enough to warm it.

On a table or work surface put the souvlakia, pita breads, tomatoes, onions, French fries and tzatziki.

 

Remove the pork cubes from the skewer and place down the middle of the pita bread. 

Depending on what each person wants, add tomatoes, onions, French fries and tzatziki.

Fold the pita bread around the ingredients and wrap the bottom half with greaseproof paper or aluminium foil. (See photo at top)

An alternative is to get larger pork cubes and when you put them on the skewers add small slices of green, red and yellow peppers in between the cubes. You prepare in the same way, but this is not served with pita bread, but eaten straight from the skewer.

 

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