Advertisement

Northern Greek Pork Skewers With Cayenne and Raw Onions

Time 40 minutes
Yields Serves 8
Northern Greek Pork Skewers With Cayenne and Raw Onions

Pork

1

Combine the wine, olive oil, bay leaves, garlic and salt and pepper to taste in a bowl and let the pork cubes steep in the liquid, covered and refrigerated, for 4 hours.

2

Heat the broiler or grill to medium-high heat. Thread the pork along 4 flat metal skewers, patting dry slightly with paper towels. Grill the pork about 4 or 5 inches from the heat source for about 4 to 5 minutes per side (for a total of 16 to 20 minutes). Remove.

Relish

1

Strain the yogurt through a fine mesh strainer set over a bowl for 2 hours. It should be thick like sour cream.

2

Place the pork skewers on a platter. Dust generously with cayenne and top with the raw onions. Serve the yogurt on the side.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.