Greek souvlaki is made of pork and not lamb as you might think. Lamb souvlaki is just for the tourists because the Greek people keep all the good meat for themselves.I am going to make authentic souvlaki from pork belly and it’s fantastic. It’s going to be your favourite recipe this summer.
- 1 kg pork belly without skin
For the souclaki seasoning
- 1 part ground cloves
- 1 part ground black pepper
- 1 part sea salt
For the tzatziki
- 1/2 L Greek yoghurt
- 2 cloves garlic
- 1 piece juiced lemon
- 1/2 piece cucumber
- 1 tbsp fine cut dille
- 2 tbsp olive oil
- 1 tbsp salt and pepper, to taste
Cut the pork belly in chunks of about 2,5 cm in size.
Mix the ground cloves, black pepper and sea salt and sprinkle a light layer on the chunks of pork belly. Make sure that all the chunks are covered.
Put the Greek yoghurt in a bowl and press the garlic, and add it to the yoghurt. Add the lemon juice, dill, grated cucumber and olive oil. Stir it well and season it with salt and pepper to taste.
Skewer the chunks on metal skewers and grill them over direct heat. Because of the large amount of fat, you have to beware of flare-ups. Moving them around and flip them regularly.
Serve the grilled souvlaki on some pita bread with onion rings, tomato and a large scoop of tzatziki.
Calories: 147kcalCarbohydrates: 6gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 6mgSodium: 144mgPotassium: 239mgFiber: 1gSugar: 5gVitamin A: 34IUVitamin C: 2mgCalcium: 150mgIron: 1mg