Firm favourite of mine, on the revolving spit, with good company and plenty of retsina


Pork tenderloin pieces (as many pieces as your head count) cut into thick slices of approx. 4/5 cm

6 cloves garlic

1/2 kilo florines red peppers (long horn type)

Generous amount of oregano

3 large green peppers

3 large onions

3 large tomatoes

Rock salt, ground pepper, olive oil

In a blender, put the de-seeded red peppers, garlic, olive oil and zap, add more oil if the paste is not runny.

Put the meat pieces into a bowl, sprinkle with rock salt, oregano, ground pepper and pour in the red pepper paste. Work with your hands to get a good covering. Leave to marinate over night if possible, but at least 6 hours.

Slice the onions, green peppers and tomatoes into thick rounds, achieving no more than 4 slices per item.  Thread onto your spit alternatively, the meat the pepper, tomato and onion, pushing items firmly together.  Lay the finished result over a sheet of tin foil, sprinkle over olive oil and more salt for good measure and wrap the foil around, closing well to avoid loosing the juices. This requires a slow cook, so the “coals” on the fire should be plentiful, but not a fierce heat.  Approx. 90 mins, but totally dependent on the coals and the size of the portions.

This can be achieved in the oven to a lesser degree of success.  Same principle, but smaller portions, skewered and wrapped in foil.  In the oven it`s easier to unwrap the foil and allow the food to brown a little though.

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