Souvlaki (Wicked kebabs)
We Brits often think of kebabs as a guilty pleasure. But, having seen the love and attention that goes into preparing a proper Greek kebab, I can assure you there is nothing to feel guilty about. It's all about quality ingredients and fresh zingy flavours. I'd always thought dried mint sounded a bit naff, but actually it turned out to be very delicious and it really helped create a more authentic taste. A few of these with some cold beers would be wicked. Cook them on a barbecue or in a griddle pan, depending on what's easier for you.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 sweet pointed peppers
- 8 flatbreads, to serve
- 4 sprigs fresh mint, leaves picked
- 1 small bunch fresh dill, chopped (stalks and all)
- red wine vinegar
- Greek extra virgin olive oil
- 1 lemon, to serve
- 800 g higher-welfare leg of pork, shin if you can get it, cut into 2cm chunks
- 1 tablespoon dried mint
- 1 tablespoon dried oregano
- juice of 1 lemon
- 100 ml good-quality olive oil
- 2 cloves garlic, peeled and finely grated
- 1 tablespoon red wine vinegar
- 1 pinch freshly ground black pepper
- 1 pinch sea salt
- ½ large cucumber
- 200 ml fat-free natural yoghurt
- 1 small clove garlic, peeled
- 1 heaped teaspoon dried mint
- 1½ teaspoons red wine vinegar