Grilled Pork Souvlaki Recipes

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

Pork Souvlaki image

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

Ingredients

2 pounds pork tenderloin, cut into 1 1/2-inch cubes
½ cup olive oil
½ cup dry white wine
1 lemon, juiced
2 cloves garlic, chopped
2 teaspoons dried oregano
salt and ground black pepper to taste
3 bay leaves, broken into pieces, or more to taste

CHICKEN AND PORK SOUVLAKI

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

Chicken and Pork Souvlaki image

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.

Ingredients

1 cup olive oil
1/2 cup full-fat Greek yogurt
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely grated
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 pound pork tenderloin, cut into 1-inch pieces
2 red onions, each sliced into 3 thick slices
2 lemons, sliced in half
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Chopped romaine lettuce, pita and tzatziki, for serving

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Grilled Pork Souvlaki Recipes

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.

CHICKEN AND PORK SOUVLAKI

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