Pork Souvlaki from the Carefree Cook

• 12 May 2010

In honor of my recent obsession with the Greek gyro + salad at Salt Lake's City City Greek Express, I thought I'd share my favorite Greek recipe to make at home. It is a fantastic recipe that is easy to make, can be prepared in advance, and is very healthy to boot. I make this quite a bit in the summer to take advantage of the chance to use the grill. Served with a simple Greek Salad and you have yourself one amazing meal!

Note: it is from Rick Rodgers that I learned about French and Bulgarian feta and its superior taste to the Greek versions so readily available at grocery stores. Although a little more difficult to procure, the French and Bulgarian versions are very much worth the extra searching. You wouldn't believe the difference! As an added bonus they are not more expensive than any other type. In Salt Lake you can find both kinds of feta at the International Market. They also have yummy blackcurrant syrup, orange blossom water and Medjool dates.

Pork Souvlaki
From Rick Rodgers of the Carefree Cook
(also try his Fettucine with Shrimp and Lemon Rosemary Sauce--heaven!)

Serves 4-6

2 pounds center-cut boneless pork loin
1/2 cup chopped onion
1/3 cup fresh-squeezed lemon juice
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
metal skewers (or wooden skewers that have been soaked in water for at least 30 minutes, drained)

1. Trim the fat from the pork and cut it into 1.5 inch cubes.

2. Puree the onion with the lemon juice, oil, garlic, oregano, salt and pepper in a food processor or blender. Pour into a zip-tight plastic bag and add the pork cubes. Refrigerate to marinate while you prepare the fire, or for up to 24 hours (note: I like to make this in the a.m. and then allow it marinate all day for best flavor).

3. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. (or preheat a gas grill on medium high.)

4. Thread the meat onto the skewers, leaving a little space between the cubes (note: I actually place them close together--they seem juicier and less overdone to me. I also put chunks of onion in between the meat as well).

5. Lightly oil the grill. Grill the skewers, turning occasionally, until the meat is well browned and looks barely pink in the center when prodded with a sharp knife, 10-12 minutes.

6. Remove the pork from the skewers and serve hot.

Bottom line: marinate, grill, skew, and enjoy!

image by William Meppem for the Carefree Cook


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