Best Grilled Pork Souvlaki Recipes

Kittencal's Greek Souvlaki (Grilled Skewered Lamb or Pork) image

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT8m

Yield 5-6 serving(s)

Number Of Ingredients 14

2 lbs lean leg of lamb, cut into 2-inch cubes (or use 2 pounds boneless pork)
1 cup red wine (not red wine vinegar)
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon liquid honey
2 tablespoons fresh minced garlic
2 tablespoons dried oregano
2 teaspoons seasoning salt
1 teaspoon black pepper
20 large button mushrooms (might use more or less)
2 large red onions, cut into 8 pieces
20 cherry tomatoes (might use more or less)
1/4 cup olive oil
10 -12 wooden bamboo skewers (soaked in water for 30 minutes before threading, you might use less than 10 skewers)

Steps:

In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
Place the lamb in a large glass bowl.
Pour the wine sauce over the lamb; toss to coat well.
Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
Lightly oil the grill and preheat.
Remove the lamb from the marinade (discard marinade).
Soak the wooden skewers in water for 30 minutes before threading.
Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
DELICIOUS!

GRILLED PORK SOUVLAKI image

Yield 16 Skewers

Number Of Ingredients 6

3 pounds lean pork cut from the leg or shoulder
2 cloves garlic, minced
1 teaspoon dried Greek oregano
Freshly squeezed juice of 2 lemons, about 1/3 cup
½ cup olive oil
Salt and freshly ground black pepper

Steps:

Cut meat into 1-inch cubes and put in a large bowl with the garlic, oregano, lemon juice and olive oil. Season generously with salt and pepper and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. Heat a grill to medium-high. Thread the pork on small skewers and grill until just barely pink inside, about 5 to 6 minutes, turning each skewer once. Serve immediately with the Greek Village Salad and Tzatziki (see accompanying recipes).