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Souvlaki with Cypriot salad

Souvlaki is served as fast food in ‘souvlatzidika’, or souvlaki shops, in Cyprus and Greece. You buy one to take away and eat on the street, or sit in the shop and watch the world go by.

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  • 500g trimmed pork belly

  • 2 red onions

  • 1 red pepper

  • 1 green pepper

  • 1 tbsp olive oil

  • 100ml red wine

  • 2 tbsp dried oregano

  • Warm pitta breads

  • (see page 91)

  • Dollop of chilli sauce

  • Salt and black pepper

  • Lemon wedges, to serve

  • For the Cypriot salad

  • ¼ white cabbage

  • 1 Little Gem lettuce

  • 1 red onion

  • 3 ripe vine tomatoes

  • Handful of coriander leaves

  • 1–2 handfuls of black olives

  • Juice of 1 lemon

  • 2 tbsp extra virgin olive oil

  • 200g feta cheese


  • 1.

    If using wooden skewers, pre-soak them in water for 30 minutes (this stops them burning on the griddle).

  • 2.

    For the salad, core and finely slice the white cabbage, shred the lettuce and finely slice the red onion. Toss together in a bowl. Cut the tomatoes into wedges and add to the bowl with the coriander leaves and olives.

  • 3.

    To make the salad dressing, mix the lemon juice and olive oil together. Pour the dressing over the salad and toss through. Cut the feta into cubes and scatter over the salad. Season with salt and pepper to taste.

  • 4.

    To make the souvlaki, cut the pork into 3cm cubes. Cut the red onions into wedges. Halve, core and deseed the peppers, then cut into roughly 3cm squares. Thread the pork onto skewers, alternating with the pepper pieces and onion wedges. Leave a slight gap between each item to help them to cook through.

  • 5.

    Heat up a griddle over a high heat. Drizzle the skewers with oil and cook on the hot griddle, turning every few minutes to ensure even cooking. Just before the meat is fully cooked, brush the skewers on the griddle with the wine, season with salt and pepper and sprinkle with oregano.

  • 6.

    Once cooked, remove the griddled pork, peppers and onion from the skewers and serve in the warm pitta breads with a dash of chilli sauce, and the Cypriot salad and lemon wedges on the side.


This recipe is from the cookbook Paul Hollywood’s Bread

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