Pork Souvlakia On The Charcoal
This Greek style pork souvlaki recipe will excite your taste buds! From the tender and juicy cuts of pork, combined with flavoursome spices and cooked to perfection on the BBQ over the charcoal.
Ingredients
- 2 kg pork neck
- 2 kg pork belly
- 100 ml Olive oil Greek
- 2 tablespoon Dijon mustard
- 4 grams black pepper corns
- 48 grams sea salt
- 4 teaspoon oregano
- 4 teaspoon smoked paprika
Instructions
- Cut the pork belly and neck into even pieces. Roughly 1 inch x 1 inch and add to a large bowl.
- Pour in the olive oil and mustard, mix well until all combined.
- Crush the pepper corns and add in the salt, oregano, and paprika. Crush all together until you’ve got a nice powder.
- Coat the meat bit by bit and massage through, ensuring you evenly distribute the seasoning.
- Once everything is all mixed through, cover the bowl and place in the fridge to marinate for a couple of hours.
- TIP - Soak your souvlaki sticks in water for about 30 minutes prior skewering your meat. This will prevent them from burning.
- Start skewering your souvlaki sticks, I prefer to use a pork belly on each end. So, belly, neck, belly, neck, and belly.
- Once all complete, light your charcoal.
- Once the charcoal is ready, place your souvlaki down and make sure they are all touching. Cook each side for 2 minutes before turning.
- Once each side has had 2 minutes, repeat, and give it more char/colour.
- After about 20 minutes they should be done.
- Serve with some fresh lemon and enjoy!
Video
Nutrition
Calories: 456kcalCarbohydrates: 1gProtein: 27gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 115mgSodium: 847mgPotassium: 475mgFiber: 0.3gSugar: 0.1gVitamin A: 176IUVitamin C: 1mgCalcium: 30mgIron: 2mg
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