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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 | ||
| IN ADDITION, FOR METHOD 2 | ||
| 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
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