Grilled pork souvlaki with bbq sauce with Mild Mustard Kalamata Papadimitriou – Kalamata Papadimitriou

Grilled pork souvlaki with bbq sauce with Mild Mustard Kalamata Papadimitriou

grammi_sintagis
Chef: -
Product:
Balsamic Vinegar Honey
Mustard Squeeze - Mild

The pork souvlaki can also be prepared in the oven grill. Marinate as usual, wipe and place the pieces with baking paper in a baking pan. Sprinkle salt and pepper on all their sides and cook at first on high heat for 5 minutes and then lower for other 20-25 minutes. They will not get as brown as when they are cooked in the barbeque, but after being regularly turned for an even baking on all sides and with little attention, they will become juicy and very tasty!

Preparation: 30 minutes
Marinade: 1 – 2 hours
Baking: 20 – 25 minutes

Ingredients for 8-10 skewers

For the souvlaki

800 gr. pork (pieces of both leg and neck) cut into cubes 2 ½ – 3 cm
2 red peppers, cut into medium pieces
Two horn peppers, cut into medium pieces
2 onions, cut into medium pieces
olive oil
salt and freshly ground pepper

For the marinade

100 ml olive oil
100 ml dry white wine
1 tablespoon of mild mustard Kalamata Papadimitriou
1 bay leaf
1 teaspoon of fresh grains of allspice
1 tablespoon of fresh oregano leaves (or 1 tsp. of dried)

For the bbq sauce with mustard

4 tablespoons of ketchup, preferably organic
80 ml olive oil
2 tablespoons of mild mustard Kalamata Papadimitriou
4 tablespoons of balsamic vinegar with honey Kalamata Papadimitriou
1 tablespoon of brown sugar
2 teaspoons of sweet paprika (or smoked )
1 teaspoon of  sweet cumin powder
1 teaspoon of fresh coriander seeds, crushed in a mortar
1 teaspoon of salt
pepper

METHOD

Marinade: Put all the ingredients for the marinade in a deep bowl and whisk them. Add the pieces of pork and mix well with your hands to cover the meat with the mixture. Cover the bowl with clear film and put it in the refrigerator for 1-2 hours. The last 30 minutes of marinating you can add the vegetables.

Sauce bbq: Stir the ingredients in a bowl and leave it in cool and dry place (not the refrigerator) until serving.

Pork souvlaki: Prepare medium-high cinder in a barbeque (or preheat the oven grill, following the manufacturer’s instructions).

Take the bowl with the meat from the refrigerator, drain the pieces of pork and vegetables and wipe thoroughly with absorbent kitchen paper. Use the pork to 8-10 skewers, preferably metal, placing in between the meat the vegetable pieces. Smear a little olive oil on all sides and season to taste.

Put some olive oil with a brush in the hot grill and arrange the souvlaki in the center of the grill, which has the highest temperature. Bake them for 4-5 minutes, turning them once or twice carefully. Then, dilute the coals to drop the temperature slightly or transfer the skewers right and left on the grill where the heat is lower.

Bake for 15-18 minutes until nicely browned outside and well-cooked inside. To check if they are ready, cut a piece of meat and if it is even slightly pink, continue cooking for a few more minutes.

Serve the souvlaki warm with the bbq sauce.

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