Souvlaki - little kebabs, traditionally made with meat. Apparently there is a famous little cafe in Athens that sells lots of different varieties and is the best place in the world to eat Souvlaki. We chose pork and halloumi to make ours and I'm sure they were as good as those served in Athens.Pork Souvlaki
The pork I got from the butcher and asked him to cut into cubes. I marinated it in a bowl with the juice from one lemon and 2 cloves of crushed garlic some salt and pepper. Threaded onto wooden skewers. I then cooked it on a very hot griddle and put the extractor fan on full as things got a little smokey.
Halloumi Souvlaki
One packet of beautiful salty halloumi, hard cheese, perfect for grilling. Cut into cubes and threaded on to wooden skewers. No messing, just as they are and cooked on a hot griddle, turning regularly so they don't stick and lose the scrummy caramelised outside.
Served with warmed pitta breads, a little cucumber, cherry tomatoes, some greek yogurt and for hubby and I, the last of the jar of Belazu Rose Harissa... This got a very big thumbs up.
What's that coming over the hill is it a monster, is it a monster???!!!! Monster by The Automatic - Sorry this is belting out in my ears while I type, as the boys (all 3, young and old) are bouncing round the kitchen, playing air guitar and pretending to be rock stars.... Boys - LOVE THEM!
