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Souvlaki

Souvlaki

The 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.
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Servings: 8
Ingredients Method

Ingredients
  

  • 2 lb pork loin, or pork neck; cut into 1" to 1-1/2" cubes (pork shoulder/boston butt & leg meat makes a drier/tougher souvlaki)
  • 1/3 cup extra virgin olive oil
  • 2 tbsp dried oregano
  • 1 1/2 tbsp fresh parsley; finely chopped (optional)
  • 2 cloves garlic; pressed
  • whole lemon (juiced)
  • 1 tsp red wine vinegar (optional)
  • salt and pepper

Method
 

  1. In a bowl, whisk the olive oil, oregano, parsley, garlic, lemon juice, vinegar, salt, and pepper until well incorporated.
  2. Add 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.
    Souvlaki pieces marinating
  3. Cover with plastic wrap and place in refrigerator for several hours (minimum four hours) or overnight.
  4. Soak eight wooden skewers in water for half an hour.
  5. Preheat your outside BBQ to medium-high heat.
  6. Thread 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.
  7. Place 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.
  8. Serve souvlaki with warm toasted pita bread, lots of tzatziki, sliced tomatoes, sliced onions, fried potatoes, and a greek salad.
  9. See more delicious main meals here. Enjoy!