This is a Greek-based version of pork kabobs grilled on skewers. In Greece, Souvlaki is usually served by itself and is a popular fast-food. I usually like to add traditional kabob items to the skewer, such as bell pepper, onion, and tomatoes. Souvlaki can be make in one day, but for best results, start five days in advance and allow the pork to marinate long enough to create the special Souvlaki essence. You can use lamb, chicken, or even beef, but it won’t turn out as nice. If you are serving sides, make a tomato/cucumber salad and grill a green vegetable, such as asparagus, Brussels sprouts, or snow peas. Serving Tzatziki sauce on the side is also a good choice.
- 32 oz. Pork tenderloin (2 lbs) – in 1.5″ cubes
- 4 oz. Olive oil
- 4 oz. White wine – dry
- 1 Lemon – juiced
- 2 garlic cloves – chopped
- 4 tsp fresh oregano or 2 tsp dried oregano
- Salt and pepper to taste – be generous
- 3 bay leaves – torn into pieces
- Mise en Place – measure and prepare your ingredients prior to starting.
- Marinate Pork
- Place cubed pork in a 1 gallon freezer bag.
- Mix the olive oil, white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well by tossing the pork cubes in the bag.
- Repeat the tossing process at least once per day for up to 5 days. The longer you marinate, the better the result.
- Grill Pork
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove pork cubes from marinade and slip onto skewers. The Greeks use bamboo skewers but you can also use metal ones.
- Place bay leaf pieces between meat cubes, and any other item you may choose, such as quartered onions, sliced bell pepper, whole mushrooms, or cherry tomatoes.
- Arrange skewers on grill to allow easy air flow around them.
- Turn the kabobs frequently during the first 10 mins, basting with marinade after each turn.
- Cook ~5 more mins, or until pork is cooked through and juices run clear.
- Serve –
- You can serve the Souvlaki on the skewer if you used bamboo, but if you used metal, take the food of the skewer and discard the bay leaves since the hot metal skewers will burn your guests.
- It looks nice to drizzle tzatziki sauce over the meat, but not everyone is a fan.
- A small serving on tomato/cucumber salad ties the whole Mediterranean theme together, as do grilled green vegetables.
- You can serve this as a pita entree, but for me it hides your talents and wastes what would have otherwise been an outstanding gourmet meal.