Best Authentic Greek Pork Souvlaki Recipes

AUTHENTIC GREEK SOUVLAKI

Authentic Greek souvlaki image

Souvlaki gyro with tender pork, Greek pita bread, tzatziki sauce and lots of aromatics.

Provided by by Jenny | The Greek Foodie

Time 2h

Number Of Ingredients 17

Ingredients

1 lbs butterflied boneless porkloin chops (sliced in 1/2 inch strips)
½ onion (thinly sliced)
2-3 Fresh herb sprigs (like rosemary, thyme or oregano.)
2 garlic cloves
1/2 cup of olive oil
1 tablespoon honey
2/3 cup white wine vinegar
sea salt
freshly ground pepper
2 ripe tomatoes
1/2 cup Greek feta cheese (cut in small cubes or crumbled)
1/2 onion (sliced thinly)
2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
dried oregano
sea salt
½ cup tzatziki sauce

Steps:

In a bowl mix fresh herbs, onion slices, olive oil, vinegar, honey, and a pinch or two of salt and pepper. Place meat in a large pan and add the marinade. I like to massage the meat a little with the marinade mixture. Cover with aluminum foil and let it marinate from 3-4 hours to overnight in the fridge.
Take it out of the refrigerator 1/2 hour ahead of cooking so it can get to room temperature.
Cut the tomatoes into thin slices, add them to a medium bowl. Add the sliced onion, and the crumbled feta cheese. Season with sea salt to taste. Sprinkle some dried oregano. Drizzle olive oil and a tsp or so of red wine vinegar.
Mix well but gently and let it sit for at least half an hour ahead of the souvlaki assembly.
Add 2-3 tbs of olive oil to a cast-iron grilling pan or the pan of your choice. Let it heat up almost to the point of smoke. add the meat 2-3 slices at a time. You don't want to add more because the temperature will go down and the meat will boil instead of the grill.
Cook meat for 2-3 minutes for each side. I always do a test drive; cooking time changes depending on how thin my meat slices are.
On the same pan, you cooked your meat, clean it lightly with a paper towel, drizzle a little olive oil and grill the pitas to warm them up. This will allow them to get some of that charred, smoked flavor.
Take a pita bread, add two-three slices of meat, 2-3 full tablespoons of tomato & onion filling, and 2 tbs of tzatziki. Wrap it up in parchment paper just like they do in Greece and enjoy!

Nutrition Facts : Calories 529 kcal, Sugar 9 g, Sodium 421 mg, Fat 39 g, SaturatedFat 9 g, Carbohydrate 13 g, Fiber 1 g, Protein 30 g, Cholesterol 96 mg, ServingSize 1 serving

AUTHENTIC PORK SOUVLAKI

Authentic Pork Souvlaki image

I believe these pork skewers are as close as you'll get to the real Greek style Pork Souvlaki. My family just loves them. It will work just as good with chicken. If you do not have the time to marinate overnight, you can let them sit in the refrigerator for about 2 to 3 hours and it will be just as good.

Provided by Pampered chef julie

Categories Pork

Time 4h15m

Yield 8 skewers, 8 serving(s)

Number Of Ingredients 19

Ingredients

wooden skewer, 8-inches long
2 lbs boneless pork shoulder, 1-1/2-inch cubes
1/2 cup lemon juice
2 tablespoons red wine vinegar
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons garlic, chopped
3 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
6 pita bread
iceberg lettuce, chopped
3 cups green leaf lettuce, shredded
1 small white onion, thinly sliced into half moons
3 large round tomatoes, medium dice
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
salt & freshly ground black pepper, to taste

Steps:

Soak 8 wooden skewers in water for at least 1 hour.
In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper.
Cover and refrigerate for 3 hours or overnight.
Place 5 pieces of meat on each skewer.
Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done.
Serve immediately in a pita, topped with shredded salad.
For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.