Name Greek Souvlaki


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* 1 kg (2 lb) boneless belly pork
* 2 onions
* 1 garlic clove, crushed
* 2 bay leaves
* 150 ml (1/4 pint) dry white wine
* 6 tablespoons oil
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* salt and pepper
* extra bay leaves

To garnish:
* lemon slices
* shredded cabbage
* grated carrot

1. Cut the belly pork into 2.5 cm (1 inch) cubes. Peel and finely chop one onion and quarter the other. Place in a bowl with all the other ingredients except the extra bay leaves; mix together and add the pork. Cover and leave to marinate in the refrigerator or a cool place for at least 4 hours.
2. Thread the meat, quartered onion and extra bay leaves on to 8 long or 16 short skewers and grill over hot coals on a preheated barbecue for 15-20 minutes, turning frequently and basting with the marinade. Serve garnished with lemon slices, shredded cabbage and carrot.

Serves: 8

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