Greek Souvlaki
"This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating."
photo by Derf2440
- Ready In:
- 2hrs 7mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 1 1/2 lbs lamb shoulder or 1 1/2 lbs pork loin, cut into 1 inch cubes
- 1⁄4 cup extra virgin olive oil
- 1⁄3 cup red wine vinegar
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 tablespoon dried Greek oregano
- 2 tablespoons chopped fresh parsley
- 1 1⁄2 tablespoons chopped of fresh mint
- coarse salt
- freshly cracked black pepper
directions
- Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.
- Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
- If using wooden skewers soak them in water overnight or for at least 2 hours.
- Preheat the grill to medium high.
- Thread meat evenly onto 4 skewers& season with salt and pepper.
- Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).
- Serve with tzatziki sauce and pita bread.
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Reviews
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Excellent flavor ~ made the best gyros we've ever had. I was a little concerned about the mint as I've never used it before in a marinade, but it didn't over power at all. Served with pita pockets, feta and tzatziki! -
Was looking for recipes that used mint. Even though it's just April our mint is wild right now. Coincidentally we also had a pork loin ready to be cut up. So delicious and kept the pork moist. Served over rice with grilled peppers and onions. Will keep and use again. Thanks for posting! -
I doubled the recipe, and put the coated meat in freezer bags, then threw them in the freezer. Next time I want souvlaki, I will just take the bags out. It will marinade as it thaws. -
Amazingly delicious and easy dish. I used boneless pork country ribs, simply because I was feeding a lot and the other cuts were way too expensive. When making for four, I will definitely try the lamb. Perfect blend of herbs, garlic, onion and the vinegar really helped create extra tenderness. I will use this recipe a lot. Thanks, CountryLady! -
Wonderful!! I used pork tenderloin, fresh oregano and more garlic and marinated it for two hours before cooking. Also I skewered chunks of onion with the pork instead of putting it in the marinade. Very simple to put together! Thanks!
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Tweaks
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Wonderful!! I used pork tenderloin, fresh oregano and more garlic and marinated it for two hours before cooking. Also I skewered chunks of onion with the pork instead of putting it in the marinade. Very simple to put together! Thanks!
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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