Recipe by Derf
So good broiled, wonderful luncheon or dinner with a Greek salad and rice pilaf. adapted from Canadian Living mag. (cook time includes 10 minutes marinating time) The photo shows them in a pita, have tried them both ways in and on, equally good either way, also so good just over rice, preferable brown rice.
Top Review by Pets'R'us
This is how Souvlaki should taste and how I remember eating it in Greece, we only didn't have the sunshine to go with it! Made Souflaki before but used too many other herbs I think. In this recipe the oregano is prominent and we found that gave it a very authentic flavor. Cooked them in the grill pan on the stove top and served them with a Greek salad, pita and Tzatziki Thanks Derf, another good recipe to go on the barbeque this coming summer!
- 1 1⁄2 lbs boneless pork loin or 1 1⁄2 lbs pork tenderloin
- 1⁄4 cup lemon juice
- 1⁄4 cup olive oil
- 4 garlic cloves, smashed
- 1 tablespoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup prepared tzatziki, sauce (make your own, recipe in'zaar)
- 6 Greek pita breads
Directions See How It's Made
- Trim and cut pork into 1 inch cubes.
- In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
- Add pork and stir to coat.
- Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
- evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
- Brush with marinade.
- Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
- Spread tzatziki over each pita.
- Remove pork from skewers and place on pitas; fold over.