Afelia + Souvlakia
Home » COOK »My final two dishes that I made for my Greek Cypriot Meze are afelia, which is pork cooked with wine and coriander seeds, and souvlakia – which is pork pieces on skewers – better known as kebabs! Ideally, you want to cook these over charcoal, and we would have done if the rain hadn’t fallen down, so the souvlakia went under the grill instead.
By the time in the meal that I was cooking these off I completely forgot to take photographs, so I’m afraid I’m going to have to use a couple of photographs that I took out when hubs and I went out for a meze a few weeks ago.
The first recipe in this post is for afelia, which is usually cooked slowly, but my dad also makes it by flash frying it with the flavours of afelia. That is the method I’m teaching you today.
Afelia
Ingredients
- 300 g diced pork
- 1 tsp coriander seeds crushed
- red wine
- olive oil
- salt + pepper
Instructions
- Marinade the pork pieces for a couple of hours by pouring over some red wine – you don't want to drown it, but enough to cover.
- Add a splash of olive oil and the crushed coriander seeds. Leave to marinate for at least 2 hours.
- When ready to cook, drain the marinade away from the pork, but reserve it to add later.
- In a hot frying pan, add some olive oil and quickly seal off the pork.
- Pour over the marinade and cook for 10-20 minutes until the pork is cooked through.
- Serve hot as part of a meze.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Pork + Chicken Souvlakia
Ingredients
For the souvlakia
- 300 g diced pork
- 300 g diced chicken breast
- lemon juice
- Greek yoghurt
- salt
- skewers
To serve
- pita bread
- chopped white onion
- chopped parsley
- lemon juice
- pieces of tomato and cucumber
Instructions
- Season the pork with salt and thread onto skewers. Cover and refrigerate until ready to cook.
- Marinate the chicken with a spoonful of yoghurt, a squeeze of lemon juice and salt. Refrigerate for an hour or so before threading onto skewers. Cover and put back in the fridge for 1 hour or until ready to cook.
- Cook souvlakia over hot coals, or under a hot grill, (about 15 minutes) turning occasionally until cooked through.
- Traditionally served with pita bread, parsley, onion, tomato, cucumber and lemon juice.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.