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You Can’t But Love Souvlaki
I am a fan of Mediterranean food. I spent some of my childhood growing up in Cyprus. In those days, it was non-commercialized and we ended up eating out most nights. I think that is where my love of eating grilled food outdoors started.
Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Often served with a flatbread or pita and also goes great with a Greek salad on the side. This is a recipe for Pork Souvlaki, but can easily be any other meat or vegetable.
I really like the simplicity of this dish. The marinade is made up of 5 ingredients, most of which will be common ingredients in your kitchen. Mix them together and then leave to marinate overnight. You can reduce the time marinating but doing it overnight helps the pork absorb the flavours. It also helps in the cooking process by keeping your meat moist and reducing the burn potential.
Preparation and Cook
I love any type of kebab or skewer. Typically, they are really simple to prepare and cook and pack a tonne load of flavour. This is so true of souvlaki.
The meat was marinated for 6 hours as I didn’t have time to do it overnight. Take the pork out an hour before you want to cook and then get your BBQ prepped. As with most of my kebab/skewer cooks, I used the Russian Skewers. These have been such a bargain and make cooking so easy.
When you pour your charcoal, I bank it to one side so I have a direct and indirect area to cook on. This is important as if the pork starts to cook too quickly you can move them to the indirect area to help manage the cook.
I’ll typically cook these direct for 16 minutes, rotating the skewers every 4 minutes. However, the pork cubes from the butcher were smaller than I was after so I cooked these indirect for around 8 minutes, and then cooked them directly for a further 4 minutes. Ideally, the diced pork should be around 3 cm.
I served these with a greek salad consisting of lettuce, tomato, cucumber, red onion, oregano, olive oil and feta cheese. Finally, a pitta or flatbread really finishes this dish off.
When I cook souvlaki I usually use chicken thighs, which is delicious. However, after using pork I think Pork Souvlaki has become my favourite. The flavour seemed a little stronger with the pork, and I really liked the texture of the meat.
Whether it is pork or chicken, if you have never tried souvlaki you really should give it a go.
- 500 g Pork (diced)
- 4 tbsp Olive Oil
- 1 Rind of a Lemon
- 1 Juice of a Lemon
- 2 Garlic Cloves (crushed)
- 1 tsp Oregano
- Combine all the ingredients for the marinade into a bowl: olive oil, lemon rind, lemon juice, crushed garlic, and oregano.
- Mix the ingredients well and then add the diced pork. Ensure you mix the pork and the marinade really well, ensuring you get a good covering on all the pork.
- Cover and put in the fridge for at least 6 hours, but I would recommend overnight.
- Get the pork out before you light your BBQ just to bring the temperature of the meat up towards room temperature.
- Light your BBQ and set it up for direct cooking. Whist the coals are coming up to cooking temperature skewer the pork.
- With the Russian Skewers, these take about 16 minutes. I typically rotate them every 4 minutes. Keep an eye on them and if they look like they are cooking too quickly, more to the indirect area.
- If you are worried about the cooking time it is worth getting an instant-read thermometer, such as a Thermapen to check the internal temp. When the meat reads 65°C you know the pork is cooked.
- Take the pork off the BBQ and serve with your salad, bread and dips.