Greek-style pork kebabs with potato and almond skordalia
serves
4
Greek-style pork kebabs with potato and almond skordalia
Ingredients (13)
- 2 garlic cloves, crushed
- 2 tsp oregano, dried
- 60ml olive oil, plus extra to serve
- Juice and finely grated zest of 1 lemon
- 800g pork neck or fillet, cut into cubes
- 1 bunch rainbow chard, steamed
- Baby mint to serve, optional
Skordalia
- 2 large (500g) desiree potatoes, quartered
- 6 garlic cloves, peeled
- ½ cup (80g) blanched almonds, plus extra toasted and chopped to serve
- 1/3 cup chopped flat-leaf parsley
- 2 tbs red wine vinegar
- ½ cup (125ml) extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Combine garlic, oregano, olive oil and lemon juice and zest in a large bowl, add pork, season, toss to coat, cover and leave to marinate for 10 minutes. Thread pork onto 8 metal skewers.
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2.For skordalia, in a saucepan cover potato and garlic with salted cold water, bring to the boil, reduce to a simmer and cook for 20 minutes or until tender. Drain. Blitz almonds, parsley and vinegar in a food processor to a fine paste. Season, add potato and garlic and pulse, scraping down edges between pulses, until just smooth. Don’t overwork or potato will turn gluey.
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3.Heat barbecue or a chargrill pan to medium heat. Grill pork for 5-7 minutes, turning often. Rest for 5 minutes covered loosely with foil. Serve skordalia on warm plates, top with skewers, rainbow chard, mint and a drizzle of olive oil.
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