INGREDIENTS
- 1 kg pork fillet, cut into 3 cm cubes
- 1 red bell pepper, cut into 2-3 cm squares
- 1 white onion, cut into 2-3 cm squares
- 1 tablespoon dry oregano
- 1 tablespoon Sumac (optional)
- 1 tablespoon olive oil
- 2 tomatoes, small dice
- 2 cucumbers, small dice
- ½ red onion, very fine dice
- 2 tablespoon fresh parsley, finely chopped
- 150 g feta cheese, crumbled
- 1/2 cup fresh milk
- 3 tablespoons olive oil
- 1 tablespoon fresh oregano, roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
DIRECTIONS
- Start with the feta sauce. Place in a blender the feta cheese along with the milk, the 3 tbsp of olive oil, the fresh oregano, and the lemon juice. Blend until a nice sauce is created, stir in some additional crumbled feta when finished. If too thick add more milk or the water brine from the feta cheese to adjust.
- Prepare your charcoal fire and allow it to establish a warm bed of coals before proceeding.
- In the meantime, skewer the meat tightly cube at a time with the peppers and onions in between.
- Place your skewers on the grill above the direct charcoal heat and cook for about 15 minutes or until the kebabs get a nice gold to brown color. As they grill brush them with the olive oil and oregano mixture.
- Just before they are ready to remove sprinkle them with salt and the sumac (optional) then place the pitta bread on the grill to char while basting them with the olive oil and dry oregano mixture.
- Serve on a plate mixed with the cucumbers, tomatoes, parsley, and red onions, next to the feta sauce.
Recipe by Petros Kallis – Broil King Cyprus
