Pork Souvlaki
Pork souvlaki is a popular Greek dish featuring pork loin marinated in olive oil, lemon, garlic, vinegar and oregano. It’s one of those meals that instantly brings back memories travelling through the Greek Islands.
Yield: All recipes serve 2 people
Chef Notes: Marinade for at least 30 minutes or up to 8 hours.
You can easily substitute chicken for pork here!
Components
Pork Shoulder
Marinade
Pickled Red Onions
Dill Yogurty
Cucumber Salad
Flatbread/Pita/Naan
Mise
Marinate the Pork: Dice the pork loin into 1½" cubes. Combine ½ diced red onion, 2 minced garlic cloves, the juice of 1 lemon, 2 T of red wine vinegar, 2 t dry oregano and 2 t salt. Pour over the cubed pork and sit for at least 30 minutes.
Pickle the Red Onion▸ Slice ½ of the red onion and place in a metal bowl. Build the brine in a small saucepan by adding ½ C water, ½ C apple cider vinegar, 2 T sugar, 1 t salt, ½ t black peppercorn and bringing to a simmer. Pour over the red onions and weigh down. Allow to cool.
Make Dill Yogurt: In a bowl, combine 1 C Greek yogurt, 2 T minced dill, 3 cloves minced garlic, the juice of 1 lemon and a pinch of salt. Taste and adjust salt or lemon.
Mix Cucumber Salad: Slice the cucumbers into thin slices. Toss in ½ t toasted sesame oil, ½ t toasted sesame and a pinch of salt. Toss and allow to sit for 5 minutes.
Finish
Skewer & Grill (option 1): Soak wooden skewers in water. Skewer the marinated pork. Heat a grill over high heat and barbeque the pork skewers until they are well charred and cooked to 140°F internally.
Broil and Enjoy (option 2): Line a sheet try with foil. Remove the cubed pork from the marinade. Place on the sheet tray and place under the broiler and char until cooked to 140°F internally.
Serve with pickled red onion, dill yogurt, cucumber salad and warmed flatbread!