Pork Souvlaki

Traditional Greek souvlaki is made with lamb, but you can also use pork, chicken, beef, or fish (most often swordfish.)

I chose pork this time because I had a couple of boneless pork loin chops in the refrigerator. The marinade is very simple (you don't need a recipe for this one.) Fresh lemon juice, garlic (minced), oregano, olive oil and salt and pepper. If you like garlic add lots!

Mix the marinade ingredients in a small bowl. Cut the meat into bite-size chunks, salt and pepper generously, then toss it into a non-reactive bowl or sealable food storage bag, pour marinade over and allow to marinate for up to two hours. Much longer than that and the enzyme action between the lemon juice and meat protein will begin to "cook" the meat, producing an odd texture when grilled.

Thread the meat chunks on the skewers (add vegetables in between each piece if you like-- I used red onion pieces and cherry tomatoes), brush skewers with some of the remaining marinade. Discard unused marinade. Place skewers on hot grill, turning occasionally until meat is done. You can also cook them on a stovetop grill, your oven broiler, or even in a panini maker.

The souvlaki can be served plain, right from the skewer, or wrapped in pita bread with a little traditional (cucumber-yogurt) tatziki sauce, or on a plate along with Greek-style fried potatoes. I served these with a Greek salad, and some lemon scented rice this time.

They are so delicious, we could easily enjoy them a couple of times a month. If you give them a try I hope you like, too.

Thanks for stopping by today ~ and Happy Wednesday everyone! xo~m.