Greek Pork Souvlaki
This summer, I didn’t have time to visit Greece because I had too much work and no time to holiday. So, instead of eating souvlaki in Greece, I made it at home and pretended to be there. Souvlaki is considered one of the most popular dishes in Greece!
Traditionally made with skewered and grilled pieces of marinated meat, Souvlaki is a meal that captures the essence of Greek cuisine. Whether it’s succulent grilled chicken, flavorful lamb, or tender pork (as in this recipe 🙂 ), Souvlaki offers a delicious medley of aromatic herbs and spices that satisfies every time.
Greek Pork Souvlaki
- Trim the pork, taking off as much fat as possible.
- Slice the pork into 1/2 inch cubes, keeping the size as consistent as possible.
- Place the pork cubes in a large bowl and add the salt, black pepper, lemon pepper, mustard, and 1/2 of your olive oil. Mix the ingredients until everything has been incorporated.
- Now start skewering the meat to make your Greek souvlaki. Use about 6 to 8 oz of meat on each skewer.
- Marinate in the refrigerator for at least one hour or preferably over night.
- Take the bowl out of the refrigerator approximately 30 minutes before you plan to start grilling. If you're opting for wooden skewers, immerse them in water for 30-40 minutes to prevent them from charring while on the grill.
- Thread approximately 4 to 5 pieces of meat onto each skewer, adjusting the quantity to fit the skewer's length and the size of the meat.
- Preheat an outdoor grill for 10-15 minutes to 450 degrees Fahrenheit, or a grill pan on the stove for 2-3 minutes, over medium-high heat.
- Once the temperature is reached start grilling your souvlaki. The key is to turn your meat every 30 seconds for the meat to be cooked as evenly as possible.
- After about 12- 15 minutes on the grill, your souvlaki should be ready to go!
- Serve with grilled bread and tzatziki. Enjoy!
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