CYPRUS BBQ DAY OUT-PORK SOUVLA,CHICKEN,ETC
Recipe Information
Pork Souvla
Cultural Context
Pork Souvla is a traditional Cypriot dish, often enjoyed during festive gatherings and family celebrations. The method of slow-cooking large pieces of meat over an open flame reflects the island's communal dining culture. Today, Souvla has gained popularity beyond Cyprus, with variations appearing in Mediterranean and Middle Eastern cuisines.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Cut pork belly and pork shoulder into large chunks and place in a bowl.
Mix olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a separate bowl.
Pour marinade over pork and mix well to coat. Refrigerate for at least 2 hours, preferably overnight.
Preheat the grill to medium-high heat.
Skewer the marinated pork onto metal or soaked wooden skewers.
Cut onion, bell peppers, and tomatoes into chunks and thread onto skewers with pork.
Place skewers on the grill and cook for 15-20 minutes, turning occasionally, until pork is cooked through and has grill marks.
Remove skewers from the grill and let rest for 5 minutes.
Warm pita bread on the grill for 1-2 minutes.
Serve skewers with warm pita, tzatziki sauce, and a sprinkle of fresh parsley.
Drizzle with red wine vinegar for added flavor.
Equipment Needed
Dietary
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