Pork Souvlaki

Pork Souvlaki

Today is the Perky Kebab’s name day.  And what better way to celebrate than with a kebab themed post!  Well, a recipe for pork souvlaki which sounds slightly more glamorous than a pork kebab but is essentially just that.

Pork Souvlaki

Now many of you may be asking what on earth a name day is.  A good question if ever there was one!  According to Wikipedia:  “A name day is a tradition in many countries in Europe and Latin America that consists of celebrating a day of the year that is associated with one’s given name.  The custom originated with the Christian calendar of saints: believers named after a saint would celebrate that saint’s feast day.”

Pork Souvlaki

So yes, you’d be right in thinking that the Perky Kebab is basically akin the Queen and gets two birthdays for the price of one.  And yes, that does mean two sets of presents and two cakes.  Alright for some.

Pork Souvlaki

But since I am now half(ish) Greek with my lovely long surname, surely this is a concept that should apply to me too??  But sadly all attempts at introducing my very own name day into our calendar of events have proved fruitless to date.  So just one birthday for me.  Sigh.

Pork Souvlaki

Anyway, tonight is a celebration of Agios Pavlos and this recipe is the perfect party food – delicious, juicy marinated and grilled pork served inside flat breads, slathered in garlicky tzatziki, topped with some salady bits for good measure.  If you were feeling particularly authentic you could even include some french fries inside your wrap like they do in “gyros me pita” in Greece!  Serve this with a big Greek salad and you’ve got a delicious summery meal on your hands.

This time last year:  Cheat’s Guacamole

Pork Souvlaki

Serves 4

500g pork leg cut into 2cm cubes or stir fry strips
Juice of 1 lemon
3 teaspoons dried oregano
6 tablespoons olive oil
3 garlic cloves, peeled & crushed
1/4 teaspoon salt
4 skewers

To serve:

4 large pitta or flat breads
2 fresh tomatoes, halved and the chopped into chunky slices
1 small red onion, peeled, halved and finely sliced
Tzatziki – recipe here

To make:

1.  Marinade your meat: in a bowl or freezer bag, mix together the lemon juice, oregano, garlic, olive oil and salt and pepper.  Add your pork and give it a good mix so everything is well covered in marinade.  Cover/seal and refrigerate for at least 2 hours and up to 12 – the longer the better.

2.  Thread your pork onto the skewers, splitting it equally between the 4 skewers.  If you’re using cubes of pork, don’t pack them too tightly together on the skewer as it makes it tricky to cook them evenly.  If you’re using the stir fry strips then this isn’t a problem as you want them to be closed packed.

3.  Heat your BBQ or griddle pan to a high heat.  Cook the kebabs for 10-12 minutes, turning 3-4 times to get them brown on all sides.

4. Serve immediately wrapped in pittas/flatbreads together with a good dollop of tzatziki, some onions and tomatoes.

2 responses to “Pork Souvlaki

  1. Pingback: Banana Bread with Ricotta, Strawberries & Walnuts | The Perky Pancake·

  2. Pingback: Feta with Sesame Seeds & Honey | The Perky Pancake·


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