An unexpectedly sunny day last Sunday led to a BBQ lunch in the garden. After a couple of weeks of just about perfect French weather on holiday, it was hard getting back to reality after this summer break. I was already planning next summer’s getaway in my mind. The incessant bank holiday rain led me to sunny thoughts of where to go.
Cyprus had been recommended by several friends this year. I could cope just fine with searing heat, bustling towns and all those olives! Better than that, I started to think how easy it would be to eat well. Images came to mind of sizzling meats and charred local fish served with creamy yoghurt dips, luscious lemons and the juiciest of tomatoes topped with local feta.
This brought to mind Souvlaki. No matter how many times I have tried, I can never quite replicate the taste sensation of a Cypriot souvlaki. It is quite something – and one is never really enough unless you go for a side order of hand cooked chips that have probably been fried in local olive oil to chip perfection.
Even so, recreating the traditional Cyrpiot BBQ pork souvlaki is a meal I like to return to from time to time. Who knows, this time next year I could be experiencing the real thing for myself.
This dish has been especially re-created to form part of the Expedia #worldonaplate challenge.
Below are some Cypriot dishes and useful travel posts for you to enjoy:
Cypriot Kolokotes – Happiness is Homemade
Cypriot Village Salad – The Purple Pumpkin Blog
An Introduction to Cyprus – Fuss Free Flavours
Exploring Cyprus – A Mummy Too
*Recipe commissioned by Expedia*
BBQ Pork Souvlaki
- 500 g diced pork shoulder
- 5 cloves garlic crushed
- 2 tbsp fresh oregano
- 1 lemon zest & juice
- 5 tbsp olive oil
- 1 glass white wine
- Salt & Pepper
- To serve:
- Tsatziki home made/shop bought
- Cypriot village salad tomato, cucumber, red onion, flat parsley, olive oil, lemon
- Grilled pitta breads
- Wedges of lemon
- Place the pork in a large container and add the marinade ingredients; garlic, oregano, lemon, olive oil, wine & seasoning
- Mix thoroughly with your hands then cover the meat and leave for at least one hour
- Skewer the pork then cook on a bbq or in a griddle pan for 10 minutes turning the meat half way
- Place the meat in a low oven or cover with tin foil until you are ready to eat
- Once the pork is cooked place the pittas on the bbq to warm through
- Serve the pork souvlaki in the warm pittas along with some tastziki, salad and a squeeze of fresh lemon
For a vegetarian option you could replace the meat with skewers of Halloumi, peppers and onions.