pork tenderloinor pork neck
1 cup extra virgin olive oil
1 tablespoon Salt
1/4 tablespoon ground black pepper
1/4 tablespoon Lemon Pepper
1 tablespoon Yellow mustard
2 tablespoons Greek Dried Oregano
3 Fresh lemons
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!
How to Make 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 souvlakia. Use about 6 to 8 oz of meat on each skewer.
- Marinate in the refrigerator for at least one hour or preferably over night.
- On a grill set to 450 degrees, start grilling your souvlaki. The key is to turn your meat every 30 seconds for the meat to be cooked as evenly as possible.
- While your meat is cooking, make the zumi/sludge, with the olive oil, Greek oregano, and lemon juice. After about 12- 15 minutes on the grill, your souvlaki should be ready to go!
- When the souvlaki is ready, add it to the zumi, turning to get it on all sides for a consistent flavor.
- Serve with grilled bread and tzatziki.