This delicious souvla recipe is super-easy to cook in the oven and absolutely stunning when loaded up with all of your favourite toppings!
TIPS
Let the ‘souvla’ in the oven until is cooked through. Leave to rotate until cooked to your desired taste. Usually it needs approximately 2 hours, but this depends on the type of your oven.
Recipe courtesy of Mrs. Andri Andreou
Ingredients:
-2kg of large pieces of good quality pork shoulder on the bone
-2kg potatoes
-4 big onions
-2 big tomatoes
-1 chicken/ vegetables stock cube
-2 teaspoons oregano
-2 teaspoons salt
-1 ½ cup of vegetable oil (sunflower oil, corn oil)
-1 cup of water
Directions:
1-Preheat the oven at 220°C. Put the meat in a bowl, add 1 teaspoon of salt, 1 teaspoon of oregano and stir it well. Then, put it in a metal pan.
2- Afterwards, put the potatoes in the same bowl, add the rest of the salt, the rest of the oregano and stir them well. Then, put the mixture into the baking pan.
3- Add the potatoes, the vegetables, the onions and the tomatoes between the meat.
4- Pour into the pan oil and broth
(the liquid should cover the meat, so add some water if necessary). Then bake the meat (uncovered) in the preheated oven for 20 minutes.
5- Then, lower the oven to 180 ° C and continue baking for another 30 minutes.
6- Remove the pan from the oven, separate the meat pieces from the potatoes and then turn the oven to 220 ° C.
7- Put again the pan in the oven, cook for another 30 minutes and then, lower to 180 ° C. Continue cooking for another 30 minutes.
Extra tip: Enjoy this wonderful luncheon or dinner with a Greek salad and rice pilaf.
