Quick Bites: Souvlaki kebabs with marinated feta

You’ll need

For the feta:

100g feta, cut into 2cm cubes

1⁄2 red onion

1 garlic clove

1 mild red chilli

1 teaspoon dried thyme

3 teaspoons olive oil

salt

For the souvlaki:

1 tablespoon lemon juice

2 tablespoons olive oil

3 sprigs parsley

1⁄2 teaspoon dried rosemary

1 teaspoon dried oregano

150g pork neck

2 yellow peppers

salt and pepper

Method

Add all feta ingredients to a bowl with a pinch of salt and carefully combine by hand. Cover and chill in the fridge until you are ready to serve.

Mix the lemon juice with one tablespoon of olive oil and the herbs in a large bowl. Season generously. Coat the meat with the herby marinade. Cover and chill in fridge for one hour or overnight. Meanwhile, soak two eight inch skewers in water for about one hour.

Remove the meat from its marinade and alternately slide the chunks on to the skewers with two or three pieces of pepper in between. Heat the remaining olive oil in a griddle or frying pan over medium heat.

Fry the souvlaki skewers for 2-3 minutes on all sides.

Remove the garlic from the feta marinade and discard. Serve the cubed feta and marinade on two plates, arrange the souvlaki skewers on top and you are ready to eat.

Recipe from The Keto Cure, Professor Jurgen Vormann with Nico Stanitzok, Modern Books, £14.99