Pork Souvlaki Food

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.

AUTHENTIC PORK SOUVLAKI

Steps:

• Soak 8 wooden skewers in water for at least 1 hour.
• In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper.
• Cover and refrigerate for 3 hours or overnight.
• Place 5 pieces of meat on each skewer.
• Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done.
• Serve immediately in a pita, topped with shredded salad.
• For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.

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.

PORK SOUVLAKI

Steps:

• Mix marinade ingredients in plastic bag.
• Add pork cubes.
• Toss to thoroughly coat.
• Marinate a minimum of 30 min at room temp or much longer in the fridge. Turn occaisionally.
• Thread on skewers.
• Broil or grill 6 minutes per side, turning once.
• Serve with rice or pita pockets & tzatziki sauce.

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.

SOUVLAKI -- SMALL SKEWERS OF PORK

Steps:

• Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.
• Toss all the ingredients in a large bowl, taste and adjust seasonings.

PORK SOUVLAKI

Steps:

• In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
• In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
• Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.