CYPRUS - SOUVLAKIA - PORK KEBAB
I will be posting some recipes from my home country, Cyprus, that I have collected from the web and want to safe keep. I have not tried all of them, but intend to one day, and I hope you will too.
Provided by GRECORICAN
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Thread the meat cubes on to the skewers.
- Make sure the barbecue has reached the right heat. Ideally for the best results kebab should be cooked over charcoal. Place the skewers on the barbeque and liberally apply salt, turn the skewers over and salt the other side. Turn the skewers from time to time to ensure that the meat cooks evenly on all sides.
- Just before the souvlakia are cooked, warm some Pitta bread over the grill. Remove the souvlakia from the grill and using a fork take the meat off the skewers and put it into a serving dish.
- Divide a pitta in two and in the pocket spoon in the meat, tomatoes, onion, parsley, salt and lemon juice.
Nutrition Facts : Calories 647.4, Fat 47.5, SaturatedFat 16.4, Cholesterol 182.5, Sodium 127.4, Carbohydrate 7.7, Fiber 2.1, Sugar 4.4, Protein 45.1
SOUVLAKI -- SMALL SKEWERS OF PORK
Steps:
- Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.
- Toss all the ingredients in a large bowl, taste and adjust seasonings.
PORK SOUVLAKI
Serve our speedy pork souvlaki skewers when you're in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
- Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
- Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
- Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.
Nutrition Facts : Calories 210 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
QUICK AND EASY PORK KEBAB (SOUVLAKI)
An easy but yummy greek dinner, served in pita's. A great change from hamburgers as a "dinner" sandwich. Can be cooked on the barbecue as well.
Provided by MarraMamba
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/gas 4. Heat a roasting tin and sear the pork fillet. Season and remove from the heat. Add the garlic, rosemary, olive oil and lemon juice. Roast in the oven for 25 minutes. Remove and rest for 10 minutes. Carve into slices. You can also bbq it.
- For the salad: put the leaves, onion, tomato and cucumber in a large bowl. Add the tzatziki and a squeeze of lemon juice and mix well.
- Heat the pitas by lightly wetting and then lightly oiling each side. Place in a frying pan heating either side gently.
- Slice through the top of the pitta and spread some humous on the inside. Then fill the pitta with the pork and salad mix. Halve each ptta to serve.
Nutrition Facts : Calories 1035.3, Fat 71, SaturatedFat 19.3, Cholesterol 177.5, Sodium 630, Carbohydrate 45.5, Fiber 4.6, Sugar 3.7, Protein 52.2
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- Cyprus Village Salad. This simple salad accompanies almost every meal. It’s made with tomatoes, cucumber, bell pepper and white onion and tangy feta cheese dressed with local olive oil and red wine vinegar.
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