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Home / Recipes / Meat & Fish / Pork Souvlaki

Pork Souvlaki

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This is my mother-in-law’s pork souvlaki recipe and it’s an absolute family favourite, especially during the summer.  I figure if I share it online, then everyone in the family will always have it.

The marinade is tangy, zesty, and sweet and the recipe uses the always tender pork tenderloin.  Serve these skewers with salad, potatoes, and rice or on a pita. And don’t forget the tzatziki sauce – it’s a must!

The skewers take no time to cook and remember pork should be cooked to a maximum of medium-well to stay moist and tender.

Greek pork souvlaki skewers

 

Pork Souvlaki

Ingredients

3 tablespoons olive oil
3 tablespoons cider vinegar
2 tablespoons grainy Dijon
1 tablespoon honey
1 garlic clove, minced
¼ teaspoon salt
1 lemon, cut into 8 chunks
1 small onion, cut into 1-inch chunks
¼ cup chopped mint (firmly packed)
1 lb pork tenderloin, cubed into 1-inch pieces

Instructions

  1. In large bowl, whisk together oil, vinegar, Dijon, honey, garlic, and salt. Add lemon, onion, mint, and pork tenderloin. With a large spoon, squish the juice out of the lemon and toss until everything is well coated. Cover and refrigerate for 1 to 2 hours.
  2. Take the pork out of the fridge 30 minutes before you’re ready to grill.
  3. Heat BBQ to medium heat, and brush grill with vegetable oil to prevent sticking.
  4. Thread pork onto skewers alternating with onion and lemon. Drizzle any remaining marinade over skewers.
  5. Grill skewers for 8 minutes, turning once halfway through. (Make sure you keep the lid to the BBQ closed while the skewers are cooking)
http://karyosmond.com/pork-souvlaki/

Pork Souvlaki Hints:

  • Recipes usually ask you to soak the wooden skewers 30 minutes before you thread the meat and grill them.  I have never found this to work. Instead, I do as my butcher taught me and loosely thread my ingredients onto the skewers,  leaving just the ends exposed to the heat.  You can also cover the ends in a little foil if you want.
  • Take the skewers off the heat just before you think they’re done, because they’ll continue to cook as they rest. If you cut the pork into 1-inch chunks and heat the BBQ well before grilling, they should take a max of 4 minutes per side (set a timer!).
  • You can substitute chicken for pork, however the cooking times may vary.
  • Fresh or dried oregano would also be a great addition to the marinade.
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