Greek pork souvlaki
This is a simple and easy-to-prepare dish packed with flavour - the meat is marinated in a blend of coriander, juniper berries and mustard, grilled with perfumed bay leaves and garnished with fresh coriander
SERVES
6
PEOPLE
PREP TIME
140
MINUTES
COOKING TIME
10
MINUTES
Ingredients
1.2kg boneless lean pork from the tenderloin or leg
1 tbsp coriander seeds
6 juniper berries
3 tbsp aged red wine vinegar
½ tsp powdered mustard
115ml extra virgin olive oil
18 bay leaves, each broken in half
1 tbsp honey
cracked black pepper
 coarse-grain sea salt
For serving:
coarsely chopped fresh leaves, coriander or watercress
purslane sprigs
lemon wedges
Tsatsiki
Method
Cut the meat into 2.5cm cubes and trim off any fat and sinew. Pound the coriander seeds and juniper berries in a small mortar until crushed and well mixed. Combine with the vinegar and mustard in a small bowl, and whisk in the olive oil.
Combine the meat and marinade in a non-reactive bowl, mix together with your hands and cover. Set aside for 2-3 hours. Prepare the fire (barbecue). Remove the meat from the marinade and thread alternatively with the bay leaves onto 6 skewers.
Whisk the honey into the marinade and baste the meat liberally with this sauce, then sprinkle it with pepper. Set a grill rack 10cm above the hot coals and lightly brush with olive oil. Grill the souvlakia until lightly browned on all sides, then raise the grill 5cm.
Grill 10-15 minutes longer, basting frequently or until the souvlakia are cooked. Arrange on a warm platter, sprinkle with salt, pepper, fresh coriander and surround with the lemon wedges.
This recipe is from Flavours of Greece by Rosemary Barron published by Grub Street.
