Never on a Sunday

February 11, 2021

One of the pleasures I derive from dining is sampling cuisine from around the world. Every country or region will have dishes that are similar but made unique by the indigenous population over time.

Everyone it would seem enjoys long, slow cooked dishes of broth or stews, and conversely have there own “go to” fast food. If you’re eating out then traditionally fast meant a trip to the ‘chippy’ whereas at home, ‘egg ‘n’ chips’ I remember was Dad’s favourite.

With Lockdowns, home schooling, restaurants shut, limited selections (bulk buying effect) & where favourite ‘Drive thru(s)’ are open – well is “a trip to…” actually a ‘vital’ journey? Time then explore and seek something different from the norm. A culinary journey around the world in a time when we can’t physically travel. An opportunity to take the Geography lesson into the kitchen and out onto the dinner table.

Tonight I am making Souvlaki. Greek kebabs where vegetables and meat are skewered and grilled. Traditional meats are chicken and pork although fish, lamb and beef can cooked this way. Non-meat eaters can choose from the meat substitutes or Jackfruit for example.

A very simple dish that requires little preparation time and not that long cooking time. It is the kind of dish you spend 5-10 minutes preparing at lunchtime and further 20 minutes or so cooking at dinner time. What I like about this dish it uses produce that could be laying around the fridge. The nightmare for the single person or couples, is the “family pack” – six pork loins but you only need one, or a twin pack of chicken breasts. If you’re kitchen savvy you’ll stock freezer bags and have an OCD qualification in freezer stocking. Alas the truth is, many just pop to the local supermarket and buy a ready meal. Two nights ago I ate Chinese Sticky Pork with Noddles, so tonight I am finishing off the pack of pork loin steaks and still haven’t had a ‘steak n chips’ dish.


  • Chicken breast fillet or Pork steaks 1 per diner trimmed of all fat and cut into 1 inch (2.5cm) squares.
  • Red and yellow/Orange peppers
  • red onion
  • mint
  • oregano
  • lemon juice
  • wooden (soaked for 20mins before use) or metal skewers.


  • Prepare the meat removing visible fat and cut into cubes of an 1inch square.
  • In a mixing bowl place a 1tbsp of mint and oregano with 3tbsp of lemon juice.
  • Add the meat an coat well with the mixture.
  • Cover the bowl with film and refrigerate for minimum 4 hours.
  • When ready to start cooking, warm the grill.
  • Slice the peppers and onion into inch squares.
  • Thread the meat onto the skewer alternating with peppers and onion
  • Grill until each side is done, turning when browned.

Serve with a salad and pitta bread and homemade Tzatziki (grated cucumber, yougurt, dill) dip.



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