BBQ Pork

Ingredients :

1.5 lbs of pork butt /rump roast

15 bamboo skewers

Marinade :

1/3 c. lemon juice

1/2 c. of dark soy sauce

2 tbsp. of finely minced garlic

1 onion, finely chopped

1/4 c. of Ketchup (banana catsup, preferably)

1 tsp. of ground black pepper

2 tbsp. of sugar

1/2 c. of 7Up

Cooking method:

Rub two bamboo skewers together to smoothen them. Repeat for the rest. Wash them under the tap then soak in water for at least 30 minutes prior to use to avoid burning in the grill.

Slice the pork meat into 1/4 inch thick slices. Cut the slices into 2 x 3 pieces. Place in a glass bowl.

Mix together all the ingredients for the marinade and pour over the pork meat. Mix in the marinade well using your hands.

Cover and let stand in the refrigerator for at least an hour, mixing the meat every fifteen minutes or so to let the pork pieces marinate evenly. (I let it marinate for at least 4 hours).

Drain the bamboo skewers and wipe with a clean kitchen towel.

Thread the pork pieces, about 5 pieces per bamboo skewer. Reserve the remaining marinade for basting.

Grill about 6 inches from live coals. Using a kitchen brush, baste with the marinade every few minutes on both sides.

To test for doneness, slice a piece of pork at the middle of the skewer. If the juices run clear, the meat is done.

Beef Souvlaki with Tzatziki Sauce

Marinade:
2 lb Beef or lamb cut into 1 1/2" cubes/chunks
2 cups dry red wine (I didn't use two cups of wine, personal preference)
1 tsp Black pepper
1 tsp Oregano
2 Cloves garlic, finely minced
1/4 cup Olive oil
4 tbsp Lemon juice

Kebabs:
2 med Onions, quartered
2 med Green peppers, cut into 1" pieces
12 Cherry tomatoes or tomato wedges
12 Fresh mushrooms
Salt to taste
Skewers

Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Place the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight to absorb the wine and garlic. Shake or stir the mixture several times during the marination period.

About 30 minutes before serving drain off and discard the marinade.

Thread the chunks of meat and the veggies onto long skewers, brush with a little olive oil. (You can BBQ the peppers and tomatoes on separate skewers but it's really up to the chef.) Over medium heat/coals, barbeque the souvlaki until it's done the way you like it.

TZAZIKI:
2 c Plain Yogurt
1/2 English Cucumber, peeled & grated
2 Garlic cloves minced
3 tbsp Olive oil
1 tsp salt

Begin preparing the tzaziki a few hours before serving. The flavours need time to blend.

Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so. After the yogurt has drained combine it in a small bowl with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving.

While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing as it will mix when you scoop some onto your plate. Makes about 3 cups.

Hal and I tend to buy Tzaziki to save time but homemade is really good sometimes too. I usually serve this dish with Rice Pilaf, Pita and Greek Salad.