Taverna by Georgina Hayden

Author:Georgina Hayden [Hayden, Georgina]
Language: eng
Format: epub
Tags: Cooking, Regional & Ethnic, Mediterranean, Individual Chefs & Restaurants, General
ISBN: 9781473524132
Google: nWdkDwAAQBAJ
Amazon: B07FVPWBSY
Publisher: Random House
Published: 2019-04-04T00:00:00+00:00

Cut the pork into even 2–3cm chunks and place in a mixing bowl. Pick and finely chop the rosemary and thyme leaves and add to the pork. Peel and finely grate in the garlic. Season well, then stir in the olive oil and red wine vinegar and cover. Refrigerate and leave to marinate for at least half an hour, longer if possible. If using wooden skewers be sure to soak them in water first to stop them burning.

If you are making chips (see page 157), get them on the go now.

Get the sides ready. To make the mustard sauce, mix together the yoghurt, mayonnaise, honey and mustard to taste. Season to taste, cover and set aside till needed.

Chop the tomatoes and peel and finely slice the onion. Mix them together in a bowl and squeeze over the juice of the lemon. Finely chop the parsley and scatter over the top. Set aside until needed.

When you are ready to cook, preheat a griddle pan to a high heat (or get your barbecue going). Thread 4 large skewers (or 8 small ones) with the marinated pork, being careful not to push the pieces too close together, so that they cook thoroughly all the way through. Cook the meat on the hot griddle pan for around 10–12 minutes, turning evenly, until they are charred and cooked through. Warm the pita breads on the side of the griddle or barbecue for a few minutes at the end. Serve everything together and let everyone build their own kebabs – but be sure to finish with a sprinkle of paprika.

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