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Pork Souvlaki

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Pork Souvlaki

Cuisine:Greek

Course:Dinner

30m prep 20m cook 3h ready

6 to 8 servings For some of us, a pita filled with souvlaki is quintessential fair food. Feel free to substitute lamb shoulder or beef chuck for the pork.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • ½ cup red wine vinegar, lemon juice, or a combination
    • ½ cup olive oil
    • 6 garlic cloves, minced
    • 2 tablespoons minced fresh oregano or 2 teaspoons dried Greek oregano
    • 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
    • 1 tablespoon black pepper
    • (1 tablespoon red pepper flakes)
    • (1 teaspoon minced fresh rosemary or ½ teaspoon dried and crumbled rosemary)
    • 1 teaspoon salt
    • Finely grated zest of 2 lemons
    • 2 fresh bay leaves, torn in half and bruised, or 1 dried bay leaf, left whole
    Sub-recipe steps
    1. Combine in a medium bowl: ½ cup red wine vinegar, lemon juice, or a combination; ½ cup olive oil; 6 garlic cloves, minced; 2 tablespoons minced fresh oregano or 2 teaspoons dried Greek oregano; 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme; 1 tablespoon black pepper; (1 tablespoon red pepper flakes); (1 teaspoon minced fresh rosemary or ½ teaspoon dried and crumbled rosemary); 1 teaspoon salt; Finely grated zest of 2 lemons; 2 fresh bay leaves, torn in half and bruised, or 1 dried bay leaf, left whole
  • 2 ½ pounds boneless pork shoulder, large streaks of fat removed
  • 1
    • Lamb Shawarma, Becker Lamb Patties, Adana-Style Lamb Kebabs, or Keftedes
    • Beef Kebabs
    • Pork Souvlaki
    • 4 pitas
    • 1 ½ cups shredded lettuce
    • ¾ cup diced tomatoes
    • ¾ cup diced peeled cucumbers
    • (¼ cup diced red onion or sliced green onion)
    • (Crumbled feta)
    Sub-recipe steps
    1. Prepare one of the following: Falafel; Lamb Shawarma, Becker Lamb Patties, Adana-Style Lamb Kebabs, or Keftedes; Beef Kebabs; Pork Souvlaki
    2. Prepare one or more of the following: Tahini Dressing, Zhug, Tzatziki, Herbed Yogurt Dressing
    3. Warm until pliable: 4 pitas
    4. Open the pitas on one side for pocket sandwiches. Divide the falafel, lamb patties, kebab meat, or souvlaki among them. Drizzle with the desired sauce(s), then top with: 1 ½ cups shredded lettuce; ¾ cup diced tomatoes; ¾ cup diced peeled cucumbers; (¼ cup diced red onion or sliced green onion); (Crumbled feta)
    5. Drizzle with more sauce.
  • 1
    • 2 large or 3 small heads Boston or romaine lettuce, torn into bite-sized pieces (about 8 cups loosely packed)
    • 1 cup cherry tomatoes, halved, or 1 large tomato, cut into thin wedges
    • ½ cup crumbled feta (2 ounces)
    • 6 thin slices red onion, separated into rings, or 4 green onions, thinly sliced
    • ½ cucumber, peeled, seeded, and sliced
    • ½ cup Kalamata olives, pitted
    • (¾ cup sliced celery hearts)
    • 6 radishes, sliced
    • (One 2-ounce can anchovy fillets, drained, rinsed, and halved lengthwise)
    Sub-recipe steps
    1. Combine in a salad bowl: 2 large or 3 small heads Boston or romaine lettuce, torn into bite-sized pieces (about 8 cups loosely packed); 1 cup cherry tomatoes, halved, or 1 large tomato, cut into thin wedges; ½ cup crumbled feta (2 ounces); 6 thin slices red onion, separated into rings, or 4 green onions, thinly sliced; ½ cucumber, peeled, seeded, and sliced; ½ cup Kalamata olives, pitted; (¾ cup sliced celery hearts); 6 radishes, sliced; (One 2-ounce can anchovy fillets, drained, rinsed, and halved lengthwise)
    2. Toss well with: ½ cup Vinaigrette or Feta or Goat Cheese Dressing made with feta
  • 1
    • 1½ pounds small red potatoes or fingerling potatoes
    • Olive oil or melted butter
    • Salt and black pepper
    Sub-recipe steps
    1. Preheat the oven to 450°F. Add to a large saucepan or pot: 1½ pounds small red potatoes or fingerling potatoes
    2. Add water to cover, bring to a boil, then reduce the heat and simmer until the potatoes are easily pierced with a knife, 10 to 15 minutes. Drain and allow to cool for 10 minutes. Lightly grease a baking sheet. Place the potatoes on the baking sheet and smash each one with the bottom of a drinking glass. Brush generously with: Olive oil or melted butter
    3. and sprinkle with: Salt and black pepper
    4. Roast the potatoes until starting to brown on the bottom, 15 to 20 minutes. Flip the potatoes with a spatula and roast another 15 minutes or until browned on the second side. If desired, serve with: (Romesco Sauce)
  • 1
    • 1 cup plain Greek yogurt
    • ½ cucumber, peeled, seeded, and finely diced
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon chopped dill
    • 1 tablespoon chopped mint
    • 1 tablespoon red wine vinegar or lemon juice
    • 1 garlic clove, minced
    • ½ teaspoon salt
    Sub-recipe steps
    1. Stir together in a small bowl: 1 cup plain Greek yogurt; ½ cucumber, peeled, seeded, and finely diced; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped dill; 1 tablespoon chopped mint; 1 tablespoon red wine vinegar or lemon juice; 1 garlic clove, minced; ½ teaspoon salt
    2. Let sit, stirring occasionally, for 15 minutes to allow the flavors to meld. Store, refrigerated, for up to 3 days.

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Let's Cook

  1. Step 1.

    Prepare: Balkan Marinade

  2. Step 2.

    and reserve the zested lemons. Slice across the grain into ¼- to ½-inch-thick slabs: 2 ½ pounds boneless pork shoulder, large streaks of fat removed

  3. Step 3.

    Cut these slabs into 1-inch-wide strips; cut any strip over 6 inches in half. Add the meat to a bowl or zip-top bag along with the marinade. Marinate in the refrigerator, covered, for at least 3 hours and up to 8 hours.

  4. Step 4.

    An hour before grilling, if using wooden skewers, soak them in water. Prepare a medium-hot, two-zone grill fire. Thread the pork onto skewers. Sear the skewers on one side until browned around the edges, about 3 minutes. Turn the skewers, drizzle with juice from one of the reserved lemons, and brown on the other side, another 2 to 3 minutes. As the skewers brown, pile them on top of one another on the cooler side of the grill; when the last skewers are browned, sprinkle the remaining lemon over the pile and cover the grill. Cook 10 minutes more.

  5. Step 5.

    Use as a filling for: Flatbread or Pita Sandwiches

  6. Step 6.

    Or serve the skewers with: Greek Salad; Warmed pita bread or Crispy Smashed Potatoes; Tzatziki

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