Chirnia Souvlakia (Pork Kebabs) is a traditional Cypriot recipe for a classic kebab of pork, pork fat and onion cooked over hot coals and served in pitta bread. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Pork Kebabs (Chirnia Souvlakia).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1kg pork shoulder, cut into 3cm cubes
250g pork fat, cut into 3cm cubes
250ml oil
1 large onion
1 tsp cayenne pepper
3 tomatoes, sliced
3 cucumbers, sliced
120ml lemon juice
50g onion, finely chopped
40g parsley, finely chopped
1/2 lemon per person
salt, to taste
Method:
Combine the pork and pork fat in a bowl, add half the oil and stir to combine then set aside to marinate for 60 minutes.
Peel the onion, cut into 4 wedges and separate the leaves. Thread the mat, fat and onion slivers alternatively onto your skewers, ensuring that each cube of meat and cube of pork fat is separated by a sliver of onion.
In a bowl, whisk the remaining oil with the lemon juice in a bowl and beat thoroughly to combine.
Place the kebabs over your barbecue over low coals and cook until nicely browned and done through, about 1 hour. Every time you turn the kebabs brush them with the marinade mixture. Season the kebabs with salt about 15 minutes before they are ready to be served.
Mix together the chopped onion, parsley and cayenne pepper. Arrange this mixture on plates and sit the pork kebabs on top. Garnish with the sliced tomatoes and cucumbers and half a lemon.
As well as being served on plates, the kebabs can also be served in pitta bread pockets along with the vegetable garnishes.
)
