Pork Souvlaki
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
12 skewers
- Serves:
- 4-6
ingredients
- 900 g pork loin
- 1 red onion (chopped)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 lemon, juice of
- 3 tablespoons olive oil
directions
- Cut the meat into small cubes, trimming off any excess fat.
- Thread them onto 12 bamboo or metal skewers (don't forget to soak them first if you're using bamboo), about 6-7 pieces per skewer.
- Pre-heat your grill / broiler to medium-high.
- Put the onion in a small bowl, cover with cold water and sprinkle with salt. Leave to soak for 20 minutes or so, then rinse, drain well and put in a serving bowl.
- Combine the oregano, lemon juice and oil and season well with salt and pepper to make a sort of marinade, and brush over the meat.
- Grill for approximately 10-15 minutes, turning occasionally, until golden on all sides (be careful not to overcook).
- Place on a serving platter, drizzling the remaining marinade over the top.
- Serve immediately with the onions.
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Reviews
RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.