Recipe by Pampered chef julie
I believe these pork skewers are as close as you'll get to the real Greek style Pork Souvlaki. My family just loves them. It will work just as good with chicken. If you do not have the time to marinate overnight, you can let them sit in the refrigerator for about 2 to 3 hours and it will be just as good.
Top Review by r2thepowerof3
This is really delicious. I never really enjoyed souvlaki in restaurants before. My DH loves it so I thought I would make this for him. To my surprise it was soooo good. I have made it three times so far, even my 4yr old loves it. We serve it with rice and tzatziki sauce and a side greek salad. YUMMY!
- wooden skewer, 8-inches long
- 2 lbs boneless pork shoulder, 1-1/2-inch cubes
- 1⁄2 cup lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons garlic, chopped
- 3 tablespoons olive oil
- salt, to taste
- fresh ground black pepper, to taste
- 6 pita bread
- iceberg lettuce, chopped
- 3 cups green leaf lettuce, shredded
- 1 small white onion, thinly sliced into half moons
- 3 large round tomatoes, medium dice
- 1⁄2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Soak 8 wooden skewers in water for at least 1 hour.
- In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper.
- Cover and refrigerate for 3 hours or overnight.
- Place 5 pieces of meat on each skewer.
- Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done.
- Serve immediately in a pita, topped with shredded salad.
- For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.