AuthorMyHorioTotal Time5 hrsRating5.0DifficultyBeginnerThe word souvlaki, taken from the medieval Greek word 'souvla', means skewer. Traditional souvlaki calls for pork marinated in lemon juice, olive oil, garlic, oregano, salt and pepper. This marinade also works beautifully with chicken, lamb, or beef.
2 lbs pork loin, or pork neck; cut into 1" to 1-1/2" cubes (pork shoulder/boston butt & leg meat makes a drier/tougher souvlaki)(also great is boneless/skinless chicken breasts; boneless leg or shoulder of lamb; or beef tenderloin
⅓ cup extra virgin olive oil
2 tbsp dried oregano
1 ½ tbsp fresh parsley; finely chopped (optional)I use parsley if I have some in my garden.
2 cloves garlic; pressed
whole lemon (juiced)
1 tsp red wine vinegar (optional)
salt and pepper
1In a bowl, whisk the olive oil, oregano, parsley, garlic, lemon juice, vinegar, salt, and pepper until well incorporated.
2Add the cubed meat to the bowl and, with a spoon, gently toss to coat so that the marinade is evenly spread throughout.
Note: In the picture, I had doubled the recipe.
3Cover with plastic wrap and place in refrigerator for several hours (minimum four hours) or overnight.
4Soak eight wooden skewers in water for half an hour.
5Preheat your outside BBQ to medium-high heat.
6Thread five pieces of pork onto each stick. If you've cut them on the larger side, then use only 4 pieces per stick.
Brush each skewer with any left over marinade.
7Place the skewers on the BBQ (medium to high heat) and cook until meat is cooked through; about six minutes on each side. Be careful not to overcook.
You can brush skewers with a bit of olive oil while they're cooking, to keep them moist.
8Serve souvlaki with warm toasted pita bread, lots of tzatziki, sliced tomatoes, sliced onions, fried potatoes, and a greek salad.
9See more delicious main meals here.
Enjoy!
Ingredients
2 lbs pork loin, or pork neck; cut into 1" to 1-1/2" cubes (pork shoulder/boston butt & leg meat makes a drier/tougher souvlaki)(also great is boneless/skinless chicken breasts; boneless leg or shoulder of lamb; or beef tenderloin
⅓ cup extra virgin olive oil
2 tbsp dried oregano
1 ½ tbsp fresh parsley; finely chopped (optional)I use parsley if I have some in my garden.
2 cloves garlic; pressed
whole lemon (juiced)
1 tsp red wine vinegar (optional)
salt and pepper
Directions
1In a bowl, whisk the olive oil, oregano, parsley, garlic, lemon juice, vinegar, salt, and pepper until well incorporated.
2Add the cubed meat to the bowl and, with a spoon, gently toss to coat so that the marinade is evenly spread throughout.
Note: In the picture, I had doubled the recipe.
3Cover with plastic wrap and place in refrigerator for several hours (minimum four hours) or overnight.
4Soak eight wooden skewers in water for half an hour.
5Preheat your outside BBQ to medium-high heat.
6Thread five pieces of pork onto each stick. If you've cut them on the larger side, then use only 4 pieces per stick.
Brush each skewer with any left over marinade.
7Place the skewers on the BBQ (medium to high heat) and cook until meat is cooked through; about six minutes on each side. Be careful not to overcook.
You can brush skewers with a bit of olive oil while they're cooking, to keep them moist.
8Serve souvlaki with warm toasted pita bread, lots of tzatziki, sliced tomatoes, sliced onions, fried potatoes, and a greek salad.
9See more delicious main meals here.
Enjoy!
AuthorMyHorioTotal Time5 hrsDifficultyBeginner