Pork Kalamaki with Bay Leaves and Red Wine Marinade
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Ingredients
- 700 g pork shoulder steaks
- 100 ml red wine
- 6 bay leaves
- 2 garlic cloves
- 3 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 32.8 g
- Carbohydrate
- 2.1 g
- of which sugars
- 0.8 g
- Fat
- 37.4 g
- of which saturates
- 11.1 g
- Fibre
- 1.3 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pork into bite-sized cubes. Crush the garlic.
- 2
Mix the red wine, olive oil, garlic and the juice of the lemon in a bowl. Add the pork, toss well and marinate for at least 15 minutes.
- 3
Thread the pork onto skewers, tucking a bay leaf between pieces every so often.
- 4
Heat a griddle pan or barbecue to high and cook the skewers for 10 to 12 minutes, turning often, until the pork is cooked through with no pink remaining.
- 5
Rest for 2 minutes before serving.
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