Authentic Greek Pork Souvlaki Recipes

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.

Steps:

• Combine Souvlaki ingredients in large freezer bag or baking dish. Let marinate for at least 8 hours stirring up occasionally.
• Combine Tzatziki sauce ingredients in a bowl let stand in fridge 8 hrs stirring occasionally.
• At dinner time mix lemon butter sauce in small pot, heat just enough to melt butter and let stand. Skewer pork and BBQ until cooked to desired doneness. Serve souvlaki beside Tzatziki sauce with greek salad and plain rice. Pour reheated lemon butter sauce over souvlaki, rice, and salad. Enjoy.

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.

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:

• In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
• In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
• Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.

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:

• In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
• Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
• Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Steps:

• Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
• Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
• Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
• Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.