PORK SOUVLAKI
Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it! Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.
Provided by alsoanurse
Categories World Cuisine Recipes European Greek
Time P1DT25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 2.4 g, Cholesterol 49 mg, Fat 15.9 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 2.7 g, Sodium 59.3 mg, Sugar 0.2 g
PORK SOUVLAKI
So good broiled, wonderful luncheon or dinner with a Greek salad and rice pilaf. adapted from Canadian Living mag. (cook time includes 10 minutes marinating time) The photo shows them in a pita, have tried them both ways in and on, equally good either way, also so good just over rice, preferable brown rice.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 475.9, Fat 24, SaturatedFat 6.3, Cholesterol 71.4, Sodium 476, Carbohydrate 35.2, Fiber 1.6, Sugar 1.1, Protein 28.1
CHICKEN AND PORK SOUVLAKI
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
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.
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 WITH RADISH TZATZIKI
Steps:
- Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
- Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!
- Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot.
- Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.
PORK SOUVLAKI
Serve our speedy pork souvlaki skewers when you're in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
AUTHENTIC PORK SOUVLAKI
I believe these pork skewers are as close as you'll get to the real Greek style Pork Souvlaki. My family just loves them. It will work just as good with chicken. If you do not have the time to marinate overnight, you can let them sit in the refrigerator for about 2 to 3 hours and it will be just as good.
Provided by Pampered chef julie
Categories Pork
Time 4h15m
Yield 8 skewers, 8 serving(s)
Number Of Ingredients 19
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.
More about "pork souvlaki recipes"
PORK SOUVLAKI WITH TZATZIKI RECIPE - GRACE PARISI - FOOD
From foodandwine.com
5/5 Total Time 40 minsAuthor Grace Parisi
- In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes.
- Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper.
- Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.
PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE - MY GREEK DISH
From mygreekdish.com
4.7/5 Estimated Reading Time 4 minsCategory MainTotal Time 40 mins
- 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.
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