Pork Souvlaki Gyros Meat Only Recipes

Steps:

• - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
• - Coat pork roast with the marinade.
• - Slice the garlic and onion and spread over top of meat.
• - Cover and refrigerate for at least 2 hours, turning and coating several times.
• - Place all in roasting pan or dish.
• - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
• - After removing from oven, allow to cool to touch.
• - Remove meat from bone, discarding any fat and/or grissle.
• - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
• - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
• - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

Steps:

• Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
• Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
• When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
• Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

Steps:

• For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
• Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
• Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
• For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
• Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.

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.

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.

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.