I really love Greek-style pork souvlaki and this recipe is a great one for summer grilling. I suggest serving the souvlaki on pita bread with store bought tzatziki sauce or your favorite hot sauce. I confess to eating my souvlaki with Tabasco sauce.
- 1 ½ lbs. boneless pork loin or tenderloin, cut into 1-inch cubes
- ⅓ cup fresh lemon juice
- ¼ cup olive oil
- 2 garlic cloves, peeled & minced
- 2 Tbsp minced fresh parsley
- 1 tsp. crumbled dried oregano
- 1 tsp. salt
- ½ tsp. cracked black pepper
- 2 medium red onions, cut into chunks
- 2 green, yellow or red bell peppers, cut into chunks
- In a small bowl, mix together the lemon juice, olive oil, garlic, parsley, oregano, salt and pepper.
- Place the cubed pork into a zip-loc plastic bag and pour the lemon juice mixture into the bag with the meat. Seal the bag and refrigerate for at least 2 hours or overnight.
- Soak 8 wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Drain and discard the meat marinade. Onto the skewers, thread the pork pieces, alternating with chunks of onion and pepper.
- Preheat an outdoor grill to medium-high. Place the skewers on the grill and cook, turning once , 5 to 7 minutes per side or until the meat is cooked through.
Serve warm and enjoy!
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.