Traditional dishes of Cyprus 35 INGREDIENTS • 1 kg tender pork (shoulder or neck), cut into 2–3 cm cubes • 2 medium onions, sliced (about 200 g) • ⅓ bunch fresh parsley, chopped (about 15 g) • 4 small cucumbers, peeled and sliced (about 200 g) • 2 large tomatoes, diced (about 300 g) • 4 Cypriot píta breads for souvlaki • Sea salt, to taste OPTIONAL ADDITIONS: • sliced cabbage • a lemon wedge • tahíni dip • yogurt • talatoúri (tzatzíki) METHOD 1. Cut the pork into 2–3 cm cubes. Thread onto skewers and season with salt. 2. Place skewers on a hot outdoor grill or griddle. Cook, turning occasionally, until evenly browned and cooked through (15–20 minutes, depending on heat and cube size). 3. Warm the píta breads on both sides until soft and slightly charred. 4. Remove the pork from the skewers. Fill each píta with pork, onions, parsley, cucumbers, and tomatoes. 5. Wrap in greaseproof paper to keep warm and serve immediately. Tips • For extra flavour, marinate the pork in olive oil, lemon juice, oregano, and garlic for a few hours before grilling. • Serve with a side of chips or salad for an authentic tavernstyle meal. Pork Souvlaki with Pita Bread
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