If you have ever spent anytime in drinking in a Greek taverna, there is a good chance you may have ordered souvlaki and fries to go with that beer.
Souvlaki is marinated chunk of meat grilled on a skewer and is generally served on a pita with a side of fries. Eaten on the go or in a pub it is the Greek equivalent of the hamburger.
I marinated chunks of pork shoulder with lemon, onion, garlic and spices then skewered and grilled them. Once off the grill, I gave them another squirt of lemon and served them on pita with some slivered red onion and tzatsiki sauce made from Greek yogurt, cucumber, and dill.
Pork shoulder is the best cut for the most flavor. However, it you are still sticking to that New Year’s resolution, you can easily substitute a more lean cut like pork loin or tenderloin.
- 2 pounds pork butt or loin, trimmed and cut into 1½-inch cubes
- 6 tablespoons fresh lemon juice
- 3 tablespoons red wine vinegar
- 1 small onion, grated
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- ¼ cup olive oil
- 8-inch bamboo skewers, soaked in water
- Pocketless pita
- Tzatkiki Sauce (recipe follows)
- Lemon wedges, for serving
- Slivered red onions, for serving (optional)
- Place cubed pork into a shallow bowl or resealable plastic bag; set aside. In a small mixing bowl, combine the lemon juice, vinegar, onion, garlic and seasonings. Whisk in the olive oil and then pour over the pork. Marinate in the covered in the refrigerator for a couple hours to overnight.
- Set up grill for direct grilling over medium-high heat. Brush and oil grates before cooking.
- Thread pork cubes on to the skewers and season with salt and pepper. Cook for 3 to 4 minutes per side. Remove from grill and squeeze lemon over the soulvaki. Serve with pit, tzatziki sauce and slivered onions
- 1½ cups Greek yogurt
- ½ English cucumber, grated
- ¼ cup chopped fresh dill
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- Combine ingredients in a small mixing bow and stir until thoroughly combined. Cover and refrigerate for 1 hour or until ready to serve. Will keep covered for 1 to 2 days.
Cheers and Happy Grilling!
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