Herby pork souvlaki with mustard sauce

Name: Herby pork souvlaki with mustard sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: pork tenderloins 2, around 400g each; rosemary a few sprigs; thyme 1⁄2 a bunch; garlic 2 cloves; olive oil 100ml; red wine vinegar 1 tbsp; Greek yoghurt 125g; mayonnaise 3 tbsp; honey 1 tbsp; English mustard 1-2 tbsp; potatoes 600g (waxy roasting potatoes); olive oil; sea salt; tomatoes 3; red onion 1; lemon 1; flat-leaf parsley a few sprigs; pita breads (4 or more); sweet smoked paprika a pinch; tzatziki

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 4 servings

The classic pork skewers found across much of the Balkans, Turkey and beyond never fails to please. Just the smell evokes memories of many travels to the region. Warm welcomes in the local taverna, hearty food, cold beer, watching the sun set across the sea. Bliss.

Serve with homemade chips, mustard sauce and tzatziki.

Add at least 30 minutes marinade time to the prep (longer is better).

Tags:

Cypriot Greek Sauces Pork

Ingredients

For the souvlaki

pork tenderloins 2, around 400g each
rosemary a few sprigs
thyme 1⁄2 a bunch
garlic 2 cloves
olive oil 100ml
red wine vinegar 1 tbsp

For the mustard sauce

Greek yoghurt 125g
mayonnaise 3 tbsp
honey 1 tbsp
English mustard 1-2 tbsp

For the chips

potatoes 600g (waxy roasting potatoes)
olive oil
sea salt

To serve

tomatoes 3
red onion 1
lemon 1
flat-leaf parsley a few sprigs
pita breads (4 or more)
sweet smoked paprika a pinch
tzatziki

Method

Prepare the souvlaki

Cut the pork into even 2-3cm chunks and place in a mixing bowl.
Pick and finely chop the rosemary and thyme leaves and add to the pork.
Peel and finely grate in the garlic.
Season well, then stir in the olive oil and red wine vinegar and cover.
Refrigerate and leave to marinate for at least half an hour, longer if possible. If using wooden skewers be sure to soak them in water first to stop them burning.

Make the chips

Preheat your oven to 230C/210C fan. Bring a large pan of salted water to the boil. Cut the potatoes into chips, around 1cm in thickness. Cook for 2 minutes in the boiling water, then drain in a colander and steam-dry over the hot pan.
Place the chips in a large roasting tray, drizzle with olive oil and sprinkle with sea salt. Use your hands to toss everything together, making sure that every piece of potato is coated in seasoned oil. Place in the oven for around 35-40 minutes, turning the chips halfway through, until cooked through, golden and crisp all over.

Make the mustard sauce

Mix together the yogurt, mayonnaise, honey and mustard to taste. Season to taste, cover and set aside till needed.

Get the side dishes ready

Chop the tomatoes and peel and finely slice the onion. Mix them together in a bowl and squeeze over the juice of the lemon. Finely chop the parsley and scatter over the top. Set aside until needed.

Grill the souvlaki

When you are ready to cook, preheat a griddle pan to a high heat (or get your barbecue going).
Thread 4 large skewers (or 8 small ones) with the marinated pork, being careful not to push the pieces too close together, so that they cook thoroughly all the way through.
Cook the meat on the hot griddle pan for around 10-12 minutes, turning evenly, until they are charred and cooked through.
Warm the pita breads on the side of the griddle or barbecue for a few minutes at the end.

Serve everything together and let everyone build their own kebabs – but be sure to finish with a sprinkle of paprika.