Grilled Pork Souvlaki

You may have noticed a theme going on here -- everything is being grilled. Well, it's summertime, and every summer we abandon the house to whatever critters are in here and move out onto the deck. I just can't stand heating up the house by turning on the oven so everything I make is done on the barbeque. Souvlaki is something I tried once, many years ago, and decided I didn't like. Then last Canada Day I was practically starving to death in the samosa line when a friend dragged me into the souvlaki line-up with her. Not one to pass up almost instantaneous food, I ate the souvlaki. Maybe it was the hunger but at that minute I really thought it was the best thing I had ever eaten. Tangy and very, very flavourful, it was totally satisfying.  

 

This is a very simple recipe for Souvlaki. I'm not sure how authentic it is but it tastes pretty similar to the Canada Day version I had. Ideally the chunks of marinated pork would be threaded onto skewers, but if you are lazy like me you can grill them in a grill basket. I have in the past also cheated slightly by using a Souvlaki herb blend by Victorian Epicure Selections out of British Columbia, so if you can find a blend like that it can be substitued for the oregano and lemon pepper.

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.

Comments

[marlene]

looks good enough to try

[Patricia]

I love it! Victorian Epicure products make it so much easier.

[Megan]

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

[Sara]

Yummmmmmmmmmmm!

Keep up the great work Megan!