Have you got your barbecue out yet? We’ve had a few sunny days in Dublin and the cold breeze is gradually starting to ease; the clocks have gone forward and we’re looking forward to much more time spent outside. We have to confess to using the barbecue all year round and have been caught out in the snow or rain grilling up a feast and this is one of our favourite ideas. Nothing beats some good chips with your souvlaki.
Wine Suggestion: to celebrate the Spring sunshine we broke out a Provence rosé from Chateau Vignelaure, a lovely and serious wine that delivers a great texture and structure as well as summer fruit flavours to inspire us.
Pork Souvlaki with Oregano – serves 4
- 400g pork shoulder, cut into 3 cm cubes
- 30ml lemon juice
- 2 tbsp olive oil
- 2 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- 1 small garlic clove, grated
- ½ tsp salt
Mix all the marinade ingredients in a bowl and add the meat. Marinate for an hour or so, then thread onto skewers. Cook on a preheated barbecue for about 10-12 minutes.
(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)