Greek Souvlaki
"I got this off of Allrecipes and it is fantastic and easy!I worked in Greek restaurant for years and learned to love Greek food! I also like to grill out so I loved making this! This is very close to the Souvlaki on the menu there. I served it with my Summer Couscous Salad and we loved this meal!"
- Ready In:
- 3hrs 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 lemon, juice of
- 1⁄4 cup olive oil
- 1⁄4 cup soy sauce
- 1 teaspoon dried oregano
- 3 cloves garlic, crushed
- 4 lbs pork tenderloin, cut into 1 inch cubes
- 2 medium yellow onions, cut into 1 inch pieces
- 2 -3 green bell peppers or 2 -3 red bell peppers, cut into 1 inch pieces
- skewer (I user metal skewers but if using wooden soak for 10 minutes in water so they do not burn)
directions
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and peppers, and stir to coat.
- Cover, and refrigerate for 2 to 3 hours.
- The longer the marinade time the better!
- 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.
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Reviews
-
This was awesome!!! I will make this again. I made some Pilafi (Greek Rice) to go along with it and I cut the oil down to 1/8 C and it turned out amazing!! Very tender and juicy. I also broiled it in the broiler without the skewers. -
I had Souvlaki when in Canada and so-ooo delicious so had to try making it when we returned. This was my first attempt and must say that we absolutely loved your recipe, Little Bee. Wasn't able to grill so put all on small, water soaked skewers and put in the oven (skewers resting on a "sided" pan) and baked for 375 for 40 minutes. Thank you so much for posting! M.Joan -
Made this one so the family would have dinner tonight while I'm at work. Since I had to have a "tester skewer" for breakfast, I can tell you that these were great! The pork was nicely seasoned and very tender. The marinade gave the veggies good flavor as well. Just because I had them lying around, I added some whole baby white mushrooms to the mix. I marinaded it all overnight because I didn't have time to finish dealing with the whole recipe yesterday, and I'm glad I did. I was afraid it would start raining on me, so I cooked these on the Foreman grill, and they came out perfect (8 minutes at 375ºF, I believe). I'll have to make these again when we pull out the outdoor grill. Thanks for posting! -
I love this one! Thank you!
RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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