Greek Pork Kebabs Food

GREEK GROUND BEEF KEBABS

Steps:

• Place the garlic cloves in a food processor and pulse until finely chopped. Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed. Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it. Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat. Add all of the remaining ingredients to the mat and knead it to incorporate. The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry. Divide the meat into 12 portions and roll each portion into a kebab. The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet. Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it. Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter. Prepare the vegetables. Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill. Slice the bell peppers into cubes or big chunks and discard the seeds. Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften. Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.

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.

PORK SOUVLAKI

Steps:

• Trim and cut pork into 1 inch cubes.
• In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
• Add pork and stir to coat.
• Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
• evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
• Brush with marinade.
• Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
• Spread tzatziki over each pita.
• Remove pork from skewers and place on pitas; fold over.

PORK SOUVLAKI

Steps:

• Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
• Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
• Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
• Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.

HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE

Steps:

• To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
• In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
• To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
• Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
• Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
• For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE

Steps:

• To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
• In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
• Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
• Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
• While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
• To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

PORK SOUVLAKI WITH GREEK SALAD & RICE

Steps:

• Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
• Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
• Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
• Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

EASY PORK SKEWERS (GRILLED, OVEN OR GRIDDLE)

Steps:

• PREPARE THE PORK SKEWERS1. Trim excess fat from the pork shoulder and cut into 1 1/2 inch cubes. 2. Make a marinade by mixing the marinade ingredients. In a non-reactive container or freezer bag combine the cubed pork with the marinade. Refrigerate for at least 1 hour to overnight. Bring to room temperature before cooking. 3. Cut the onion into thick chunks similar in size to the size of the pork cubes. Thread the skewers** by alternating onions and pork. GRILLED PORK SKEWERS1. Heat your gas grill to medium-hot and lightly brush with oil before you place the skewers on. For charcoal grill wait until the coals turn white. Alternatively heat up a lightly greased grill pan or a griddle over medium-high heat. 2. Place the skewers onto the hot surface. Grill on all sides until the pork cubes are tender and nicely charred. Be patient before you lift them to turn them for the very first time - initially the meat is likely to stick to the surface and will gradually release as it begins to char. OVEN BAKED PORK SKEWERS1. Preheat your oven to 375 - 400 F depending on how strong you know it to be. Line a large baking sheet with parchment paper. Arrange the skewers on top about 1 inch apart. 2. Bake for 15-20 minutes or until the pork is tender, turning once or twice. Turn on the broiler and broil the skewers for the last couple of minutes for a nicely browned finish. Turn frequently to make sure the surface doesn't burn. Serve the skewers garnished with fresh herbs and charred lemon - a little citrusy squeeze really brightens up the flavors of the pork skewers. Remind everyone to handle them with caution - the ends will be hot!

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

HOMEMADE TRADITIONAL GREEK PORK GYROS

Steps:

• For the brine, place the sugar, salt, in a sauce pan with a cup of water. Simmer on medium heat for 3-4 minutes until sugar and salt have dissolved.
• Fill a large container or pot with the sugar-salt mixture and water. Add the bay leaves, peppercorns, cloves, garlic, and herbs. Stir well. Place the pork in the brine. Make sure it is fully immersed and cover with water. Chill overnight.
• Remove the meat add dry the pieces well with a paper towel.
• In a bowl, mix ½ cup of olive oil, 1 tablespoon white wine vinegar, 1 tablespoon honey, 1 tablespoon dry oregano, 1 tablespoon sumac, 2 teaspoons sea salt, roughly chopped, like fresh thyme, oregano, rosemary, sage and some freshly ground pepper.
• Place meat pieces in a pan and pour the marinade all over. Rub pieces with marinade. Let pork belly sit for 3 hours or overnight.
• Pierce the pork pieces on the vertical rotisserie. Add the pork belly slices between the cutlets. Add half a lemon on top or half an onion. Place meat on a rimmed baking sheet. Bake in the oven for 1 hour and 30 minutes. Turn pork around every 30 minutes to ensure even cooking.

GREEK OUZO PORK KEBABS

Steps:

• 1. To make the marinade; in a bowl, add oil, lemon juice, balsamic vinegar, honey, pressed garlic, oregano, thyme, rosemary, sea salt, and black pepper. Whisk very well and set aside.
• 2. Remove the silver skin from the tenderloins before slicing and cutting in half - don't halve the tails. Place the pieces in a re-sealable plastic bag and pour the marinade over. Close the bag and give it a good massage to coat the meat. Place the bag in a large pie plate and transfer to the fridge for 8 hours.
• 3. After 8 hours, transfer the meat to the pie plate and pour the marinade in a small saucepan; set the heat to medium low.
• 4. Skewer the kebabs by starting with a pepper slice, then meat, then cherry tomatoes, meat, onion slice, meat and back to pepper. If there's more marinade left in the pie plate, add it to the saucepan. Start the barbecue.
• 5. When the temperature reaches between 475ºF to 525ºF, place the kebabs on the grill. Close the lid and cook for 12 minutes, rotating a ¼ turn every 3 minutes.
• 6. Meanwhile, add ouzo to the saucepan and warm it up for 2 to 3 minutes.
• 7. After 6 minutes of grilling and a couple rotations later, generously baste the kebabs with the marinade. Repeat every 3 minutes until the pork is browned and done. Carefully remove from the barbecue and serve immediately with Greek potatoes and Tzatziki sauce. Makes 4 large kebabs
• 8. To view this recipe on YouTube, click on this link >>>> https://youtu.be/fZ6Kw_gDepU

GREEK-STYLE PORK KEBABS

Steps:

• Instructions Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat pork evenly. Open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least 2 hours or overnight. Mix all of the the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least 2 hours or overnight. Once ready to cook, turn the grill to high heat. Meanwhile, thread the pork cubes onto the skewers alternating with pieces of red onion and green pepper. Grill the pork skewers on high to sear on two sides. Reduce heat to medium and grill until the pork skewers are browned on all sides and cooked through, about 8-10 minutes. Turn 4 times during cooking. Remove the skewers and place on a plate. Allow to rest for 5 minutes. While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side. To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side.

GREEK OUZO PORK KABOBS

Steps:

• In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.