Recipe: Northern Greek Pork Skewers With Cayenne And Raw Onions

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Northern Greek Pork Skewers With Cayenne And Raw Onions

Recipes > Northern Greek Pork Skewers With Cayenne And Raw Onions

Northern Greek Pork Skewers With Cayenne And Raw Onions

		=== PORK ===
1 1/2 cups		dry red wine
1/3 cup		olive oil
2		bay leaves, cracked
2 Tbs		minced garlic
		Coarse salt, to taste
		Freshly-ground black pepper, to taste
2 1/2 lbs		boneless pork shoulder, cut 1 1/2" cubes
		=== RELISH ===
1 1/2 cups		yogurt
		cayenne pepper, to taste
1		large red onion, sliced into
		paper-thin rings

For the Pork: Combine the wine, olive oil, bay leaves, garlic and salt and pepper to taste in a bowl and let the pork cubes steep in the liquid, covered and refrigerated, for 4 hours. Heat the broiler or grill to medium-high heat. Thread the pork along 4 flat metal skewers, patting dry slightly with paper towels. Grill the pork about 4 or 5 inches from the heat source for about 4 to 5 minutes per side (for a total of 16 to 20 minutes). Remove.

For the Relish: Strain the yogurt through a fine mesh strainer set over a bowl for 2 hours. It should be thick like sour cream.

Place the pork skewers on a platter. Dust generously with cayenne and top with the raw onions. Serve the yogurt on the side.

This recipe yields 8 servings.

Each serving: 331 calories; 139 mg sodium; 100 mg cholesterol; 21 grams fat; 6 grams saturated fat; 5 grams carbohydrates; 28 grams protein; 0.44 gram fiber.

Servings: 8

Recipe Type

Greek, Main Dish, Pork

Recipe Source

Source: The Los Angeles Times, 03-06-2002

Diane Kochilas is a food journalist for Ta Nea, a major newspaper in Greece, and the author of "The Glorious Foods of Greece" (William Morrow, 2001)