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Title: Pork Souvlakia
Categories: Greek Meat
Yield: 1 Servings

  Karen Mintzias
  Lean pork cubes, 1" x 1/2"ea
  Cane skewers
  Salt, pepper, lemon, oregano
  Lemon juice
  Olive oil
  Garlic; crushed
  Dry white wine
  Fresh tomato wedges
  Onion slices
  Tzatziki recipe
  Fresh pita or french bread

Thread the pork lengthwise on 8" round or flat cane (bamboo) skewers. Grill over hot coals or griddle until thoroughly cooked, then sprinkle with salt and pepper and dip quickly into lemon juice. Crush oregano over the meat. Source: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New York. Method 2: Our family makes up a marinade of lemon juice and good quality olive oil, oregano and/or thyme, pepper, crushed garlic & maybe a little dry white wine. Marinate the pork overnight, then grill til just cooked, not dry. Eat as is, straight from the skewers, or remove meat and serve in pita bread pockets, with tomato wedges, onion slices, and Tzatziki, passing salt and additional freshly ground black pepper.

Typed for you by Karen Mintzias