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PORK SOUVLAKI
Souvlaki meat skewers are a staple of Greek cuisine. We do this pork version on the barbecue. Serve them as an appetizer with our Tzatziki as a dip or stuff them into pitas for a handheld meal.
Yield: Serves 6.
July 02, 2019
PORK SOUVLAKI
Ingredients
- 1/2 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 tbsp liquid honey
- 1 tbsp oregano, crumbled
- 4 cloves garlic, finely chopped
- 1 1/2 lb (0.75 kg) boneless pork shoulder roast, cut into 1 1/2 inch cubes
- 10 bamboo skewers
- 1 tsp salt
- 10 pita bread
- Store-bought or homemade tzatziki*
Directions
- To prepare marinade, combine lemon juice, oil, honey, oregano and garlic in a large heavy zip-lock plastic bag.
- Add pork and squeeze bag to coat pork with marinade. Seal bag and place on a plate. Refrigerate for at least 8 hours or up to 24 hours.
- Soak skewers in hot water for 30 minutes.
- Remove pork from marinade; discard marinade.
- Thread pork onto soaked skewers. Sprinkle pork with salt.
- Grill pork skewers over medium heat on natural gas barbecue, turning occasionally, until pork is done, about 15 - 20 minutes. Remove from heat.
- When cool enough to handle, remove pork from skewers; discard skewers.
- Place pork on one side of each pita. Top with tzatziki. Fold pitas in half.
Nutritional analysis per serving:
189 calories, 6.7 g fat, 29.5 g protein, 0.7 g carbohydrate, 0.2 g fibre, 259 mg sodium