OLYMPUS DIGITAL CAMERAAfter my recent(ish) Swordfish post, I was reminiscing about that lovely holiday in Crete before it was spoiled by The Inbetweeners. My favourite meals were Deep fried squid at one taverna and at another they did Souvlaki. I didn’t know what Souvlaki was so that’s why I ordered it and lo and behold it turned out to be kebabs. Theirs were made from pork, so that’s what I make mine from now too.

Now in my purist butcher days I would have told anyone that the only meat suitable for making tender kebabs was the fillet or tenderloin as supermarkets call it. If push came to shove, I would still prefer them to be made from the fillet but these were surprisingly just as good and tender.

A couple of weeks back frank alerted me to half price massive legs of pork in Lidl. I thought about it and dismissed it. What am I going to do with a massive leg of pork. The kids only like chicken as a roast (until this weekend where slow roast shoulder of lamb was approved) but as I was walking past the meat fridges one just seemed to find it’s way into my trolley. It was a fast and thoughtless process…. “that’s big….how much????” It was in.

I got the monster home and went about it with my knives. I took the untidy ends off and cut them up into slithers for stir fry’s, I left a nice middle section whole as a pork joint for roasting and the rest I carefully cut into cubes of roughly the same size purely for kebabs.

Now my kebabs. I don’t want them interspersed with peppers or onions or mushrooms. I want meat on my kebabs and about half a pound of meat too. If you were having a steak you wouldn’t just have 4 ounces and loads of veg instead would you? So it was portioned out for approximately half a pound of meat for each kebab. That’s just shy of 250g for the bilinguals amongst you.

I wanted to really make sure the meat was tender so I marinated it for a week. It could have been longer, there was no rush. The marinade was simply water , chopped garlic, honey, and soy sauce. I kept it in a tight fitting tupperware box with a lid on. I did toy with freezing it to break down the meat’s tissue a bit more.

I threaded the meat on to two skewers. I use large metal ones, I can’t stand those wooden ones that burn, and also, they’re never long enough, not for half a pound of throbbing kebab.

OLYMPUS DIGITAL CAMERAThe trick is not to overcook the pork as it can go dry and chewy. Just keep an eye on them and cook them quickly under a medium hot grill.

The sauce was a quick and easy mustard and lemon sauce. basically two dollops of wholegrain mustard a dollop of cream and a squeeze of lemon. It’s your mouth, you decide on the quantities for your own taste and heat the lot.

OLYMPUS DIGITAL CAMERAYou’ve got to have this with chips That’s how I had it in Crete with a wedge of lemon to squeeze over. Oh, and don’t forget the veg.

OLYMPUS DIGITAL CAMERAJust slide the lot off the skewer and tuck in. It was lovely. I still have another batch of pork in the freezer ready for more kebabs.

As all good Greeks say, ?????????? ??? ????? ?????? ??? ?????. You can Google that!

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