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Topic: Grilled Pork Souvlaki - recipe

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L. G. (L)
Subject: Grilled Pork Souvlaki - recipe
Date Posted: 8/18/2008 4:33 AM ET
Member Since: 9/5/2005
Posts: 12,412
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We made these last night - so delicious!  It's a recipe I modified awhile back....

 

Pork Souvlaki (LG)

1 boneless pork butt (shoulder)

1 medium onion, grated

3 cloves of garlic, pressed

1 heaping tsp. salt

1 heaping tsp. black pepper

1/2 vegetable oil

¼ c. red wine

¼ c. lemon juice

1 heaping tsp. dried Greek oregano

¼ cup fresh parsley

wooden skewers (soaked overnight)

 

  1.    Trim excess fat from your pork butt and cut into uniform pieces.
  2.    In a large bowl, add your remaining marinade ingredients along with the pork pieces and toss to mix and coat all the meat. Place in the fridge for at least 5 hours and for best results, overnight.
  3.    Place your wooden skewers in a shallow baking dish that's filled with water. Allow the wooden skewers to soak overnight (so they don't disintegrate when grilling).
  4.    The next day, a couple of hours before you are going to grill your souvlaki, allow the pork to come to room temperature and then start skewering your meat (it's easier when your meat's at room temperature).
  5.    Pre-heat your gas grill (or prepare your charcoal grill) and when you have a medium-high heat, grill   for 3-4 minutes a side and then keep warm until all the souvlaki are cooked.
  6.    Squeeze fresh lemon juice on your souvlakia with a sprinkle of fine sea salt and dried Greek oregano.
  7.    Serve with some crusty bread and Tzatziki.


Last Edited on: 8/18/08 4:34 AM ET - Total times edited: 1
Date Posted: 10/13/2008 1:26 PM ET
Member Since: 3/8/2007
Posts: 2,536
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This sounds good.  I'm going to give it a go.  Do you make your own Tzatziki or do you purchase it somewhere? 

L. G. (L)
Date Posted: 10/14/2008 2:30 AM ET
Member Since: 9/5/2005
Posts: 12,412
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I make a fake-ish Tzatziki:

16 oz. Sour cream (or if you want low-fat use Tilamook fat-free sour cream, if you can get it - don't use any other brand of fat-free.  Tilamook tastes fabulous!)

1 med. cucumber, seeded and chopped

1/2t coarsely ground black pepper

2 small coves garlic, chopped

2T fresh parsley

1/4 t paprika

salt to taste (I use quite a bit of salt)

Throw in a food processor and whizz away!  You may need to add a little whole milk to thin it down a bit, if your sour cream is really thick.

 

 



Last Edited on: 10/14/08 2:36 AM ET - Total times edited: 2
L. G. (L)
Date Posted: 10/14/2008 2:32 AM ET
Member Since: 9/5/2005
Posts: 12,412
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Oh, and I also make sandwiches using pita bread, tomatoes, coarsely chopped red onion, and the meat and sauce as above - YUM!

Date Posted: 10/14/2008 12:07 PM ET
Member Since: 3/8/2007
Posts: 2,536
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That sounds good thanks.  The only recipe I have calls for dill, which I don't care for, and I haven't got my seasoning adjustments right without it. 

 

L. G. (L)
Date Posted: 10/15/2008 3:25 AM ET
Member Since: 9/5/2005
Posts: 12,412
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Well, mine tastes different than true Tzatziki, but I love it anyway. :)  Tzatziki usually calls for greek yogurt, but I prefer it with sour cream.  Some recipes call for olive oil and lemon juice, but personally, I don't think it needs it.  I use pretty big cloves of garlic - I like garlic a lot.  If you let it sit overnight, it gets really tasty.  And if you don't want the hassle of using a food processor, you can just grate the cuke into the sour cream, press the garlic, and stir the other stuff in. :)



Last Edited on: 10/15/08 3:26 AM ET - Total times edited: 1