Classic Souvlaki Food

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PORK SOUVLAKI



Pork Souvlaki image

Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it! Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.

Provided by alsoanurse

Categories     World Cuisine Recipes     European     Greek

Time P1DT25m

Yield 8

Number Of Ingredients 8

2 pounds pork tenderloin, cut into 1 1/2-inch cubes
½ cup olive oil
½ cup dry white wine
1 lemon, juiced
2 cloves garlic, chopped
2 teaspoons dried oregano
salt and ground black pepper to taste
3 bay leaves, broken into pieces, or more to taste

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.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 2.4 g, Cholesterol 49 mg, Fat 15.9 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 2.7 g, Sodium 59.3 mg, Sugar 0.2 g

SOUVLAKI MARINADE (CHICKEN, BEEF, PORK AND/OR LAMB)



Souvlaki Marinade (Chicken, Beef, Pork And/Or Lamb) image

MARINATES FOR 24 HOURS (or a long as time allows!) Simply throw the ingredients into a plastic zipper bag with the meat of choice and refrigerate until ready to grill!

Provided by YiayiaMouse

Categories     Low Protein

Time 12h10m

Yield 2-8 serving(s)

Number Of Ingredients 10

4 lemons, quartered
2 lemons, juice of
1 cup white wine
1/4 cup olive oil
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon rosemary
pepper, to taste
2 bay leaves
2 garlic cloves, crushed

Steps:

  • Put all ingredients into the zipper bag.
  • Add meat of choice.
  • Refrigerate for up to 24 hours, turning occasionally to coat meat evenly.
  • Reserve marinade to brush on meat while grilling.

SOUVLAKI



Souvlaki image

This basic souvlaki recipe is adapted from the website Kalofagas - Greek Food & Beyond.

Provided by TasteAtlas

Categories     Meat Dish

Yield 6 servings

Number Of Ingredients 7

1 kg pork shoulder, boneless
1 medium onion, grated
3 cloves of garlic, minced
1 tsp salt, heaping
1 tsp black pepper, heaping
1/4 cup olive (or canola) oil
1 tsp dried Greek oregano, heaping

Steps:

  • Cut off any excess fat or membranes from the meat, then cut it into equal sized cubes.
  • Toss the meat in a large bowl together with all the marinade ingredients, then refrigerate for a minimum of five hours (best overnight). Also, place the wooden skewers in a shallow container filled with water overnight.
  • The next day, take the meat out of the refrigerator and first wait until it comes to room temperature and then skewer it.
  • Grill the souvlaki over medium-high heat, about 3-4 minutes per side. Keep warm until ready to serve. Sprinkle the grilled souvlaki with lemon juice, salt, and Greek oregano.
  • Serve just with bread, or inside a pita with tzatziki sauce and toppings of your choice.

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  • Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.
  • Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight (see note for quicker marinating option.)
  • Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare Tzatziki sauce and other fixings, and if you're adding Greek salad or other sides, prepare those as well. (some sides like roasted garlic hummus may take longer, you can prepare those in advance).


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  • Olives and olive oil. Greeks have been cultivating olives for millennia – some even say that Athena gave an olive tree to the city of Athens, thus winning its favour.
  • Dolmades. Each region in Greece – in fact, each household – has its variation on dolmades, whether it's the classic vine leaf parcel, or hollowed out vegetables such as tomatoes, peppers and courgettes, stuffed and baked in the oven.
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