Greek Pork Souvlaki

One of my favourite food memories is eating pork souvlaki on holiday in Corfu. Souvlaki is, in my opinion, the best kebab in the world and I’m so excited to recreate this one for students. You’re going to need a skewer; you can use metal or wooden, but please make sure you soak any wooden ones beforehand. Usually, souvlaki is grilled, so this is best done on a barbecue, but this version uses a humble frying pan. It’s comforting, healthy fast food that doesn’t take long to make but tastes absolutely insane!IMG_5569Ingredients

  • 250g Pork Tenderloin, with the white sinew cut off and sliced into 2cm chunks (Tesco does a fantastic value one: https://goo.gl/oir1oc)
  • 1 Red Onion, cut into quarters
  • 2 tablespoons of Extra Virgin Olive Oil (plus a drop to drizzle on top)
  • 2 tablespoons of White Wine Vinegar
  • 1 tablespoon of Dried Rosemary
  • 4 sprigs of Fresh Thyme
  • 3 cloves of Garlic, finely chopped
  • 1 Fresh Tomato, cut into eighths
  • Tzatziki (homemade or shop brought)
  • 1 large Pitta Bread

Method

  1. Start by adding the pork to a bowl. Separate the onion petals and add them, along with the olive oil, vinegar, garlic, rosemary and thyme. Season with salt and pepper. Gently stir all together, cover, and put to one side to relax and marinate for 20 minutes. The pork will slightly change colour over this time, but that’s a good sign; it means the marinade is penetrating the meat well and making it super tender and succulent.
  2. When you’re ready, skewer up the meat and onion, alternating between the two. Don’t overpack your skewer – give everything room to breathe!
  3. Get a frying pan on a high heat and carefully lay the skewer into the pan. Fry for about 16 minutes, turning regularly. After half the time, bring the heat down to medium. 5 minutes before the souvlaki is ready, lie the pitta on top of the souvlaki to warm through a suck up the flavours. Make sure that the meat is cooked all the way through by cutting the largest piece of pork in half and checking that there are no raw pink bits.
  4. Serve your souvlaki by lovingly lying the kebab on the pitta with the tomatoes and dolloping over the tzatziki sauce. Finish with black pepper, a sprinkling of thyme and a drizzle of olive oil. Find a quiet corner alone and tuck in!
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