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pork tenderloin or 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
10 Skewers
  • Medium




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:

  1. Trim the pork, taking off as much fat as possible.
  2. Slice the pork into 1/2 inch cubes, keeping the size as consistent as possible.
  3. 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.
  4. Now start skewering the meat to make your souvlakia. Use about 6 to 8 oz of meat on each skewer.
  5. Marinate in the refrigerator for at least one hour or preferably over night.
  6. 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.
  7. 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!
  8. When the souvlaki is ready, add it to the zumi, turning to get it on all sides for a consistent flavor.
  9. Serve with grilled bread and tzatziki.



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