Wednesday, September 30, 2009

Souvlaki: Grilled Pork Kebabs

It's time to fire up the grill (if you haven't already) - and get your souvlaki on! Last-minute souvlaki is best made with pork or chicken. They are tender meats and just need a short time in the marinade. Lamb and beef are tougher and need a long time to marinate.

Souvlaki (say: soov-LAH-kee) - skewered kebabs - is one of those foods that have become synonymous with Greece, as popular with Greeks as they are with non-Greeks. Souvlaki is a favorite street food on the skewer or in pita wraps, and a family favorite at home, cooked on the grill. A quick marinade of herbs, spices, oil, is all that's needed.


· Pork Loin
· Garlic, finely chopped
· Olive Oil
· Lemon, fresh juice
· Red Onion, finely chopped
· Green bell pepper
· Tomatoes
· Salt and pepper
· dried Greek oregano (rigani)

Prepare the meat and cut in bite size pieces and place them in a bowl. Add the garlic, onion, oregano and olive oil and season with the pepper and salt. If making bigger quantities, use plastic bags and place the meat with the marinade in each bag, shake well and store in the fridge overnight or at least for a few hours. Make sure to shake the plastic bags several times so that the marinade can distribute evenly. If marinating the meat in the bowl, turn it with a spoon several times (that’s what I prefer and you can actually prepare that 2 days in advance it becomes more tender).

When ready to make, put the meat pieces on the skewers (with or without thin slices of onion, tomatoe and green bell pepper between) and grill them for a few minutes. Don’t overdo it since pork loin gets harder when extensively grilled.

Of all the versions of souvlaki, pork is the most frequently used meat in Greece. This is an easy recipe to make, and even easier to eat. Make the skewers with small pieces of meat to recreate a classic Greek street food, or make them large for a meal.

Favorite taste combinations: When fixing this recipe for Pork Souvlaki at home, I always figure on at least ½ killo of meat per person because these are such favorites. But that's a lot of meat - so side dishes are kept pretty minimal. We enjoy these with fried potatoes, a classic Greek salad, some great crusty country bread (or grilled Greek or Cyprus pitta bread if available), and tzatziki.

No comments:

Post a Comment