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
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
PORK SOUVLAKI
So good broiled, wonderful luncheon or dinner with a Greek salad and rice pilaf. adapted from Canadian Living mag. (cook time includes 10 minutes marinating time) The photo shows them in a pita, have tried them both ways in and on, equally good either way, also so good just over rice, preferable brown rice.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim and cut pork into 1 inch cubes.
- In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
- Add pork and stir to coat.
- Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
- evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
- Brush with marinade.
- Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
- Spread tzatziki over each pita.
- Remove pork from skewers and place on pitas; fold over.
Nutrition Facts : Calories 475.9, Fat 24, SaturatedFat 6.3, Cholesterol 71.4, Sodium 476, Carbohydrate 35.2, Fiber 1.6, Sugar 1.1, Protein 28.1
AUTHENTIC PORK SOUVLAKI
I believe these pork skewers are as close as you'll get to the real Greek style Pork Souvlaki. My family just loves them. It will work just as good with chicken. If you do not have the time to marinate overnight, you can let them sit in the refrigerator for about 2 to 3 hours and it will be just as good.
Provided by Pampered chef julie
Categories Pork
Time 4h15m
Yield 8 skewers, 8 serving(s)
Number Of Ingredients 19
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.
PORK SOUVLAKI
This comes from Pork Canada.. Delicious, fast & easy. Cooking time does not include marinating time.
Provided by conniecooks
Categories Pork
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix marinade ingredients in plastic bag.
- Add pork cubes.
- Toss to thoroughly coat.
- Marinate a minimum of 30 min at room temp or much longer in the fridge. Turn occaisionally.
- Thread on skewers.
- Broil or grill 6 minutes per side, turning once.
- Serve with rice or pita pockets & tzatziki sauce.
Nutrition Facts : Calories 527.8, Fat 44.1, SaturatedFat 12.5, Cholesterol 120.8, Sodium 111.5, Carbohydrate 1.8, Fiber 0.2, Sugar 0.2, Protein 29.5
SOUVLAKI -- SMALL SKEWERS OF PORK
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.
PORK SOUVLAKI WITH HONEYED APRICOTS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare the souvlaki: Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight.
- Soak 12 to 16 wooden skewers in water, at least 20 minutes. Meanwhile, make the honeyed apricots: Bring the lime juice, wine, honey and shallot to a simmer in a small saucepan over medium heat. Add the apricots and cook until the mixture is syrupy, about 12 minutes.
- Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side.
- Fold the mint and pine nuts into the apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture.
CHICKEN AND PORK SOUVLAKI
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
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.
PORK SOUVLAKI WITH RADISH TZATZIKI
Steps:
- Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
- Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!
- Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot.
- Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.
SOUVLAKI
This is the way I do souvlaki or shish kebab - and I mean the sandwich with pita bread you can find on nearly every street corner in Greece, not just the skewered meat. This is the best! Prep time does not include marinating time. OAMC instructions provided.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 8 souvlaki, 4 serving(s)
Number Of Ingredients 12
Steps:
- To marinate meat: Cut tenderloin into bite-size chunks and put into a Tupperware with remaining marinade ingredients.
- Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven't the time, just do what you can).
- When ready to BBQ, skewer meat onto metal or wooden skewers (remember to soak the wooden skewers in water for at least 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can't possibly wait any longer to eat.
- To prepare the fixings: As you are barbecuing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,'toasty' smell.
- Here is the 'technique' part.
- Have cut some squares of foil a bit larger than the pita breads.
- Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.
- Take a skewer of meat and place in center of pita.
- Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
- Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
- Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!
- Enjoy our contribution to fast-food!
- You will never settle for a Big Mac again!
- To freeze: Place meat and marinade in a freezer bag or rigid freezer container.
- To serve: Thaw in fridge overnight and proceed with cooking directions.
PORK SOUVLAKI WITH GREEK SALAD & RICE
Pair this healthy souvlaki with a rice dish - or if you're cooking on the barbecue, you might prefer a baked potato instead. The salad has three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 499 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
SOUVLAKI
Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad.
Provided by Abby Benner
Categories World Cuisine Recipes European Greek
Time 2h45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 8.1 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 353.5 mg, Sugar 1.4 g
PORK SOUVLAKI
Easy for a greek themed dinner!
Provided by helenaltoft
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Trim and cut pork into 1 inch cubes.
- In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
- Add pork and stir to coat and marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
- evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet and brush with marinade
- Grill under medium heat 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
GARLICKY CHICKEN OR PORK SOUVLAKI
A very garlicky chicken souvlaki, the recipe comes from an old friend's greek mother (he had to translate it for me.) It disappears very fast - and no vampires allowed!
Provided by Katzen
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine everything but chicken or pork, and whisk well. Place chicken in a seal able container, and marinate overnight to 24 hours.
- Soak skewers 30 minutes in water (so they won't burn.).
- Skewer meat.
- BBQ or bake in oven until done (oven is 375 for 30-40 minutes.).
Nutrition Facts : Calories 352.7, Fat 23.1, SaturatedFat 5.3, Cholesterol 96.8, Sodium 96.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 32
PORK SOUVLAKI
Enjoy your favorite Greek kebab at home with our quick and easy recipe -- swap cubed lamb, chicken, turkey, or extra-firm tofu for pork, if you like.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 279 g, Fat 21 g, Protein 20 g
PORK SOUVLAKI
Serve our speedy pork souvlaki skewers when you're in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
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