Summer is fast approaching therefore, BBQ’s are coming out to play. Is it really summer in the UK until you walk down a street with the constant whiffs of burning sausages on a BBQ grill? Well, if not… A British summer day is here when you find topless men walking about and pretty much everyone is sat in a pub drinking alcohol, even if it’s a Wednesday. Why? Bec
ause we’re lucky to get about 2 days of heat, so if that means we have to get our paddling pools out, then so be it. We appreciate those 48 hours of sun.
The hot summer days remind me of Greek souvlaki, sitting by the beach tucking into a ridiculously cheap warm pita bread stuffed with salty and tender grilled chicken. Honestly, my mouth is watering. I absolutely LOVE eating the street food-esque souvlaki in Greece.
But when it’s mid-May and you are unfortunately not by the warm Mediterranean sea’s eating souvlaki like there’s no tomorrow, then this is a pretty good cop-out.
My mum had bought a load of pork escalopes and my dad wanted to use the BBQ, (cos, British). Normally I’d go for the chicken souvlaki but pork is also pretty good too.
Cooking time: 40-60 mins
-6 pork escalopes, diced. (You can use other cuts of meat, shin or leg is also good)
-3 bell peppers
-1 packet of Halloumi cheese
-1 tbsp of paprika
-1 sprig of dried thyme or oregano
-5 medium chestnut mushrooms
Dice the pork into medium chunks, a normal skewer size. Then, in a big bowl, squeeze 1 lemon, pour in a fair amount of olive oil and add thyme/oregano, paprika, salt and pepper. You can add as much or as little salt/pepper as you’d like, but authentic souvlaki is quite salty. Mix together and taste, if you think it needs more lemon, squeeze more and likewise with the olive oil. Add the diced pork into the bowl and mix well so all the pork is coated. Cover with cling film and leave in the fridge until you are ready to grill it. The longer you leave the pork, the better. I left mine for an hour and a half.
Dice the peppers, mushrooms and Halloumi into chunks to fit onto a skewer. Next, make a basting sauce doing the exact same as earlier with the olive oil, lemon, herb, paprika and salt/pepper. You need this to make sure the pork does not dry out when it is cooking. It’s important to make a separate sauce to the marinade because if you baste your skewers with the marinade, the raw pork will contaminate the cooked pork, and no one wants to end up on the toilet all night, do they?
Assemble pork, veggies and cheese together onto skewers. Get the BBQ hot and ready, and place them all onto the grill. You want to keep basting the pork with a brush and turning over the skewers, for a good 10-15 minutes. You should be able to tell when the souvlaki is ready by the colour and consistency, you can always take off a skewer and cut to check the pork is nice and white inside.
Serve up hot and fresh with a nice Tzatziki and flat breads. Enjoy!
Comment below if you’ll be trying this delicious Greek inspired recipe!