I have a number of souvlaki recipes on the blog, Souvlaki For The Soul: salmon souvlaki, swordfish souvlaki and lamb souvlaki. So I thought one more can’t hurt! Here, pork is marinated in a dry rub of smoked Spanish paprika, ground fennel and a touch of cumin, with an added finish of coriander and freshly squeezed lime juice, and a refreshing salsa that complements the spiciness of the souvlaki perfectly. Think of this as a nice Tex-Mex and Greek marriage! Serve with a nice cold beer and enjoy.
- 1 tsp smoked paprika (pimenton)
- 1 tsp ground fennel
- ½ tsp ground cumin
- 2 tsp sea salt
- ground black pepper, to taste
- 500 g pork belly or pork butt, cut into 3 cm pieces
- olive oil, to drizzle
- lime wedges, chopped coriander leaves, thinly sliced red onion and warm flour tortillas, to serve
Pineapple and cucumber salsa
- 150 g fresh pineapple, cut into 1 cm pieces
- 1 Lebanese or small cucumber, seeds removed, sliced
- ½ red onion, thinly sliced
- 1 long red chilli, thinly sliced
- 2 tbsp chopped coriander leaves
- juice of ½ lime
- 1 tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate until needed.
To make the souvlaki, combine the paprika, fennel, cumin, salt and pepper in a small bowl, then massage into the pork. Thread pork onto skewers, ensuring there is space on both ends.
Preheat a chargrill pan or barbecue to medium-high. Once hot, drizzle over the oil to coat the pan, then add the skewers, ensuring there is room; do not overcrowd. Cook, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate, squeeze over the lime and garnish with the coriander and onion.
Serve immediately with the pineapple and cucumber salsa, and warm flour tortillas.
• You may wish to soak your skewers in advance but I didn't bother.
• As this is a real summertime dish, it’s a must that you use fresh pineapple. I’m not a snob when it comes to canned foods, but in this case don’t do it.
Recipe from Souvlaki For The Soul by Peter Georgakopoulos, with photography by Peter Georgakopoulos.