Grilled Pork Souvlaki.
Serves 4 to 6, and needs to marinate for at least 10 minutes.
1.5 lbs pork loin, or tenderloin, cut into 1 inch cubes
1/4 cup lemon juice
1/4 cup olive oil
4 cloves garlic, crushed or minced
1 Tbsp. dried oregano or dried greek oregano
1/2 tsp lemon pepper, OR regular pepper
1/4 tsp. salt
sliced red onion, optional
chopped roma tomatoes, optional
tzatziki sauce, for serving
greek style pitas, for serving (4 to 6)
In a small bowl or measuring cup whisk together oil, lemon juice, garlic, oregano, lemon pepper and salt. Put pork chunks in a bowl or baggie and pour marinade over top. Mix well, making sure all pieces are coated. Set aside and marinate at room temperature for at least 10 minutes, but can be marinated in the fridge for up to 24 hours.
Preheat the grill to medium hot heat (about 400 degrees). If using the grill basket, place it on the grill to heat as well. Pour the pork into the basket OR thread the pork onto skewers. Cook at medium high heat, stirring frequently, for about 15 minutes or until done. If using the sliced red onions and roma tomatoes, add to the grill basket in the last 3 or 4 minutes of cooking, just to warm them and start softening. If the pork is skewered, then heat onions and tomatoes in a small pan. 
Serve on pitas with tzatziki.
Serve on pitas with tzatziki.
looks good enough to try
I love it! Victorian Epicure products make it so much easier.
Glad you liked the recipe – I’ve fixed it now, though, so it’s a little easier to read! Some of the posts didn’t make the transfer over to Typepad as well as others.
I really like the Victorian Epicure products. I’ll have to replenish my stock soon, since I use them in just about everything I make and I’m starting to run low! Their pasta seasoning is so unique, and mashed potatoes made with the Guacamole blend are fantastic! Maybe I should post that one …
Thanks for visiting!
Megan
Yummmmmmmmmmmm!
Keep up the great work Megan!