Traditional Souvlaki is usually made from pork cuts such the chuck and the belly, but I chose to make this recipe using the fillet of the pork that has been marinated overnight. The aim was to char them on the outside but keeping them moist in the inside otherwise the pork fillet would be tough.
For additional convenience, they have been cooked in the broiler of the oven and served with grilled scallions
Souvlaki with Bulgur Salad
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Souvlaki with Bulgur Salad
Servings: 5 People
Ingredients
- 3 Pork Fillets , about 400g each
- 100ml EVOO , extra virgin olive oil
- 50ml dry Wine
- 1 tbsp dry Oregano
- 1 tbsp Sweet Smoked Paprika
- 1½ tbsp Dijon Mustard
- 6 tbsp Lemon Juice
- 300g Bulgur
- ¼ cup fresh Parsley , finely chopped, plus more to garnish
- 2 tbsp fresh Chives , finely chopped
- 1 tbsp Isot/Urfa Pepper , or Aleppo Pepper
- 2 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- We start by making the marinade. Take a large bowl and add 70ml of the oil, wine, the mustard, paprika, half of the lemon juice, oregano, half the salt and the black pepper. Mix well and keep aside.
- Next we cut the pork fillets into cubes of 2 – 2 ½ cm and add them to the marinade. Mix well to get well coated, cover with cling film and refrigerate overnight or at least for couple of hours.
- Next day turn the oven to the max, 250°C, broiler/grill and place the shelf to the upper most position. We take the pork cubes and remove them from the marinade. Pass them through wooden skewers well snugged next to each other. Place the skewers on a baking dish with a grill rack on and cook for 5’ each side until well charred but juicy in the centre.
- In the meantime, we make the bulgur salad by adding the bulgur in a large glass bowl and pouring over it hot water, about 800ml. Cover with cling film and allow for 35’ to be absorbed and softened. Place the cooked bulgur in a strainer and make sure that all the remaining liquid has been strained. Place the bulgur in a serving dish, add the parsley and the chives along with the remaining 30ml of the oil, the remaining 3 tbsp of the lemon juice, the remaining 1 tsp of the salt and the Isot pepper. Mix well and place in a flat dish.
- Add on top of the bulgur the pork skewers, the grilled scallions and garnish with some more parsley.
