Greek marinated pork souvlaki and (almost) English roast potatoes

The popular pork souvlaki to enjoy cooked on the BBQ or even under the grill at home! Instead of buying them at the Super Market or the butcher shop try to prepare them yourself from scratch, they taste even better since top quality ingredients are used having them already in your fridge! Perfect idea for a Sunday gathering with friends and family or any time. The recipe blends two ways of cooking, the Greek way (or one of them anyway) of doing pork souvlaki and the (almost) English way for the roast potatoes

Recipe of Argyro Barbarigou,
a prominent Head Cook and restaurateur
Check out her site Argiro for more delicious recipes

Ingredients (for 8 people):
750gr. of pork, cut in bite-size pieces (leg or round)
1 tea-cup of mayonnaise (store bought or home made)
2 red onions, thinly sliced
1 tbsp of coarse black pepper
some flat-leaf parsley, finely chopped
1 large yellow onion
1 yellow bell pepper
1 red bell pepper
8 cherry tomatoes
salt
black pepper
8 wooden skewers

For the potatoes:
6 large yellow-flesh potatoes
6 tbsp of olive oil
1 tbsp of fresh oregano, finely chopped
salt
black pepper

Method:
Put the mayonnaise, the sliced onions, the parsley and the coarse black pepper in a spacious bowl. Mix well with a spoon, add the meat and give it a good mix again. Cover the bowl with cling film and leave in the fridge to marinate for at least 2 hours (or, even better, from the night before), stirring the ingredients with a spoon from time to time during that period.

Peel the yellow onion, cut it into quarters and then cut each quarter into half so to end up with 8 pieces.

Cut the peppers in half lengthwise and discard the seeds. Then cut in half again and then cut each half into 4. Finally cut the the cherry tomatoes in half.

*** If you are going to cook on the BBQ don't forget to soak the wooden skewers in some water first. Assemble the souvlakia by sliding an onion on to a skewer, followed by some meat, a tomato, pepper and onion. Keep alternating the ingredients finishing off with a vegetable. When all ingredients are used place all the souvlakia on a large serving platter and season with salt and pepper.

Cook them for 3-4 minutes on each side (usually it would take 12-15 minutes to cook through).

Peel, rinse well and cut each potato into 6. Put them in a pot, add enough water to cover,add some salt and bring to the boil on medium heat. Cook for 15 minutes. Prick the potatoes with a fork to check if they are ready.

In the meantime, preheat the oven to 250ºC.

Drain the potatoes in a colander and transfer back to the pot. Place the lid back on and holding the lid firmly (protecting your hand with a cloth) shake the pot vigorously up and down. That will cause the cooked edges of the potatoes to roughen up and then make them floury and fluffy (the little secret for crunchy edges as most of you already know:-))

Array the potatoes on a baking tray, drizzle with some oil, season with salt and pepper and sprinkle with the oregano. Give the potatoes a good toss and put in the oven.

Roast for 30-35 minutes until golden brown, crispy on the outside and fluffy on the inside.