Classic Souvlaki Recipes

PORK SOUVLAKI

Steps:

• Place pork tenderloin cubes into a gallon-sized resealable bag.
• Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.
• Let pork marinate in the refrigerator for at least 1 day, up to 5 days.
• Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

CLASSIC SOUVLAKI

Steps:

• Trim lamb. Cut into 1 inch cubes.
• In a bowl, whisk together lemon juice, oil, garlic, salt and pepper. Marinate for up to 24 hours in refrigerator. Room temp, 30 minutes.
• Soak wooden skewers at least 10 minutes to prevent charring during cooking.
• Remove meat from marinade, Thread meat on skewers. broil under broiler or BBQ over med-high until done to personal preference. (approx. 5 min rare, 7 minutes per side for medium).
• Serve with your favorite tzatziki sauce and savour the efforts of your labour.

SOUVLAKI

Steps:

• In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
• Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
• Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.