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November 29, 2019

A couple of months back, we ran a recipe for Brazilian-style pork from Quality Meat Scotland. Today, we're going to pretend we are in Greece and are following up with a recipe for pork souvlaki.

One hates to moan but November is a rubbish month. It is dark, wet and cold. The Christmas parties have yet to kick off but the nagging feeling that you should be doing something about your Christmas present list is a constant source of low level guilt.

And, of course, for most of us, the next opportunity to spend a few days somewhere warm and sunny is a long way off.

Faced with such an array of misery, we are tempted to reach for the gin bottle but there will be more than enough of that next month.

Instead we are dipping back into a range of simple recipes from Quality Meat Scotland’s ‘Go Places with Pork’ campaign.

Designed to get us all cooking with Specially Selected Pork, all the recipes have been inspired by cuisines from nations that have sunnier climes than ours.

So, pack your taste buds' travel bags and rustle up a taste of Greece.

I'll put the Mythos beer on ice.

Be sure to use meat that has the Specially Selected Pork logo on it. That way, you will be supporting Scottish farmers and be sure of high production methods and animal welfare standards, all assured by the Scottish SPCA.

Find the full range of recipes at

Pork Souvlaki

Serves 4

Prep time – 15 mins – plus minimum 2hours marinating time

Cook time – 15 mins


500g leg of pork or diced pork leg.

2 x cloves garlic

2 x peppers

50ml lemon juice

50ml rapeseed oil

1 x tsp dried oregano

Black pepper


100g cooked white long grain rice

3 x large vine tomatoes

A third of a cucumber

1 x red onion

150g feta cheese

Fresh basil

4 x metal or wooden long kebab sticks


Soak wooden skewers in water

Cut the pork into medium size chunks

Peel and mince the garlic

Put the oil, lemon juice, garlic and dried oregano into a large bowl, season with some black pepper

Drop the chunks into the oil bowl and mix well

Marinate for a couple of hours, or if possible overnight

Chop the peppers into chunks, try to keep them the same size as the pork

Thread the pork and the peppers onto the skewers

Preheat the grill to high and grill the kebabs for 15 minutes, turning as you grill

For the salad:

Finely chop the red onion, cucumber and tomatoes add to the rice, crumble over the feta and mix well

Serve the souvlaki on a bed of the salad – tear over some basil leaves and serve