Kontosouvli pork

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Kontosouvli pork

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Ingredients

1,200 gr. Pork leg cut into large cubes by the butcher
2 large tomatoes tight
1 large pepper green or orange pepper
FOR THE MARINADE
soft mustard with honey
salt
Freshly ground pepper
Thyme
οregano
olive oil
FOR SERVING
οregano
Lemon Juice and slices
  • Medium

Ingredients

  • FOR THE MARINADE

  • FOR SERVING

Directions

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Kontosouvli pork

Enjoyable rustic taste

My girlfriend Efi lives in the winter in Germany and she is very used to inviting friends on the weekends to cook on the fire… Her kontosouvli is famous and she combines it with tzatziki, well-cooked pitta bread on the fire, french fries and nice salads. The Germans go crazy and the kontosouvli is gone in a minute, the sausages and fillets are left for later…

With kontosouvli the pies blend harmoniously, especially the spinach pies and a nice red wine makes the meal dreamy.

If we want we can embellish the taste by putting between the meat and onions or peppers of different colors.

Kontosouvli pork

By Efi Markozanes, Mykonos

Steps

1
Done

We put all the marinade ingredients in a large bowl and mix until the mixture is homogeneous.

2
Done

We take the sticks for the kontosouvli and after we wet them we pass them with lemon juice this is one of the secrets of success.

3
Done

We cut the tomatoes and peppers into pieces, removing the seeds and keeping only the flesh.

4
Done

We pass the meat on the sticks and every two or three pieces of meat we pass the pepper or the tomatoes.

5
Done
2-3 hours

We put the kontosouvli in the bowl with the marinade and leave it for at least 2-3 hours covered with a transparent film. In between we turn it on the other side.

6
Done
20-25 minutes

We bake the kontosouvli on the coals over a medium heat so that they do not grab and turn it gradually for 20-25 minutes.

7
Done
20-25 minutes

If we do not have bbq we can grill them in our oven for 20-25 minutes after we preheat it well and turn the kontosouvli on both sides so that they do not grab.

8
Done

Once we take them off the fire, we sprinkle them with oregano and add lemon juice.
We serve with well-cooked pies, tzatziki and salad.

TDriver

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Carrot risotto
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Giouvetsi «modified»
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Carrot risotto
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Giouvetsi «modified»

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