Souvlaki

INGREDIENTS

For the salad:

3 sweet red (kapia) peppers

3-4 red onions

4 sprigs of fresh mint, leaves picked

1 small bunch of fresh dill, chopped (stalks and all)

red wine vinegar

Greek extra virgin olive oil

8 flatbreads/pitas and

1 lemon, to serve

For the souvlaki:

800 g leg of pork, cut into 2cm chunks

1 tablespoon dried mint

1 tablespoon dried oregano

juice of 1 lemon

100 ml of good-quality olive oil

2 cloves garlic, peeled and finely grated

1 tablespoon red wine vinegar

for the tzatziki

½ large cucumber

200 ml fat-free natural yoghurt

1 clove of garlic, peeled, squashed

1 heaped teaspoon dried mint

1½ teaspoons red wine vinegar

METHOD

1. Put all your kebab ingredients into a bowl and use your hands to mix everything together well. Cover with clingfilm, and put into the fridge for 30 minutes, or longer if you want the flavours to get a bit more intense. But you can prepare the skewers immediately if you don't have much time.

2. Meanwhile, peel the onions and cut them into wedges. Cut the peppers into slices and blacken them both directly over the flame of your grill, in a hot dry pan or under a hot grill. Turn them every so often and when they look a bit burned and almost ruined, put them aside.

3. Make your tzatziki by grating the cucumber into a bowl. Add some sea salt, and then use your hands to squeeze out as much water as you can. Pour the water away, then put the cucumber into the empty bowl and add the yoghurt. Add the garlic and the dried mint and red wine vinegar (optional) and mix really well. Taste it to make sure you’ve got the balance right, then put it aside.

4. Preheat the grill to high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. 5. Cook the kebabs on the hot grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.

6. Just before your kebabs are ready, put the peppers and the onions into a bowl. Finely slice the mint and add to the mixture along with the dill. Add a few red wine vinegar, a pinch of salt and black pepper and some extra virgin olive oil. Mix together, then have a taste to check the balance of flavours. Cut the lemon into wedges and serve everything in bowls separately to let your guests pick whatever they want.