We have stumbled upon a cracking new kebab recipe. Another one taken from Rick Stein’s Eastern Mediterranean travels, this one has already made an appearance twice on our Saturday night menu. We are clinging on to the barbeque season which is sadly fast disappearing, so we are jumping on every opportunity to grill some meat alfresco. 

This Cypriot dish is so very simple, but so very tasty. Accompanied by a salad of your choice (although Rick recommends a side of good chips), you’ll be happy as Larry tucking into large succulent pieces of pork. The full ingredients list and cooking method can be found in his book ‘From Venice to Istanbul’. 

To make our version of the kebabs (serves two) you will need:

– 400g of Pork shoulder (cut into 3cm cubes)

For the marinade:

– Two tablespoons of EV olive oil 

– Juice of a whole lemon

– Two teaspoons of dried oregano

– Half a teaspoon of dried cumin

– Half a teaspoon of cayenne pepper

– One teaspoon of smoked paprika 

– One garlic clove (peeled/grated)

– Half a teaspoon of salt 

Method:

– Combine all of the marinade ingredients together in a bowl. 

– Add the meat and leave to marinate in the fridge for at least an hour if possible. 

– Grill on the barbeque or under an oven grill for around twelve minutes, rotating until thoroughly cooked through. 

The first time we sampled these delicious meaty treats, we had them with a vibrant Greek salad. The second time round we served them alongside a salad of bulgur wheat, tomatoes and red peppers (this is named ‘Kisir’ and originates from Turkey – the recipe can be found in Paul Wolfert’s wonderful book ‘Mediterrean Cooking’). 

Stay summer…just a little bit longer.

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