Souvlaki

Ingredients for 1 servings:

• 300 g pork neck
• Oregano, dried
• Sea salt
• Black pepper, freshly ground
• olive oil
• lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

from Greece

The pork neck meat shouldn’t be too lean to ensure it stays juicy. About 30 minutes before grilling/roasting, remove the meat from the refrigerator and let it rest. Cut into cubes approximately 2.5 x 2.5 cm and thread them onto wooden skewers. Sprinkle all over with dried oregano and black pepper (freshly ground is essential), and then add salt just before grilling/roasting. Traditionally, the skewers are grilled over charcoal. However, they can also be prepared in a pan. In this case, heat a pan with a little olive oil until it’s hot (!). Brown the skewers all over in the hot pan (I used level 8 of 9) for about 10 minutes. Only remove them from the pan when they’re very well browned. The procedure is the same for both the grill and the pan. Brush the finished skewers with a mixture of olive oil and lemon juice (approx. 1:1), being careful not to be too sparing. Enjoy while hot. It goes well with white bread toasted with olive oil and oregano and/or tzatziki. A chef in a taverna in the Peloponnese always prepared the souvlaki for us this way.