Souvlaki a la KalofagasDieser Artikel wurde zuletzt am 30. August 2015 aktualisiert
„No Greek in her right mind would eat Souvlaki in a restaurant,“ my Greek friend Catherine insisted years ago, while strolling through Athens. Souvlaki, the tiny (yes, tiny) meat brochettes, are sold at street stalls as a snack food, sometimes wrapped in pita bread, always grilled on charcoal.
Looking for a simple yet authentic recipe I stopped by at my friend Monambelles‚ place, who has one of the best Greek food blogs in German. She directed me to Kalofagas (which would have been my second stop, anyway) where I found this recipe.
1 boneless pork butt (shoulder, approx 1 kg.)
1 medium onion, grated
3 cloves of garlic, minced
1 heaping tsp. salt
1 heaping tsp. black pepper
1/4 cup vegetable (or canola) oil
1 heaping tsp. dried Greek oregano
In the article, Peter says you can use pork belly instead of butt/shoulder, which is what I did. To speed things up, I pureed 1 large shallot, the garlic, salt and a healthy splash of olive oil for the marinade, and substituted Italian oregano blended with marjoram for the Greek oregano.
I put everything, cubed pork, garlic oil blend and herbs, salt & pepper, into a large freezer bag and let it sit in the fridge overnight (and a 300 km road trip to my mom’s in a cooler box). Then we threaded everything on skewers, grilled it and – yum! Tastes just like in Greece.
This is so simple, and so good that I will undoubtedly make this again.