Greece really does make a special place in my heart warm, especially it’s food. You can’t blame me, the Greek really know how to do their meat. One in particular I have an absolutely soft spot for is Souvlaki.
“Souvlaki (Greek: Σουβλάκι) is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat is traditionally lamb in Greece and Cyprus, or in modern times increasingly pork due to the lower cost. In other countries and for tourists, souvlaki may be made with other meats such as beef, chicken and sometimes fish (especially swordfish). The word souvlaki is a diminutive of (σούβλα) souvla ‘skewer’, itself borrowed from Latin subula.”
I got this recipe from The Meatwave, but didn’t have all the right ingredients, so I made a couple of subtitutions and hoped for the best.
For the marinade:
- 1/2 cup olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 4 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 600g pork loin, cut into inch cubes
- Wooden skewers, soaked in water for 30 minutes before use
- Slice of lemon
- Red onion, sliced
- Fresh rocket leaves
Preparation and cooking:
- Made with your everyday condiments, pour the marinate into ziplock with the pork cubes. Make sure all pieces get a lick of the marinate. Let it sit in the fridge overnight.
- Instead of using a charcoal grill, I did it in the oven, which isn’t as good ‘cos you don’t get that kickass smokiness. But I had to make do.
- After skewering the cubes, grill for about 15 minutes in total at 200°C. Turning them around every once in a while.
- Let them rest for about 5 minutes before gobbling. Serve with a slice of lemon, sliced red onion and fresh rocket leaves.