What’s For Dinner: Pork Souvlaki

My wife has been hounding me for a while now to do a blog on food. I have the tendency to make pretty awesome meals, although some might say sandwiches are my specialty, I fancy myself a proper chef.

I’ve decided to put together some of my favourite barbecuing recipes, and will be putting them together in a series called “What’s for Dinner.” I’ve tried to simplify them to make it easy for everybody to do. If you can’t do it, just pop ’round and we’ll do it together over a bottle of beer.

Being Greek, the first dinner I wanted to share is pork souvlaki. If you’re not a fan of the “other white meat” you can replace pork with chicken but I don’t like to because it tends to be dry. We make this meal all the time in the summer, and it is easy to prepare ahead of time.

 Pork Souvlaki

Ingredients:

Pork tenderloin (3 tenderloins will feed a family of 4)
Half Lemon (juice)
Fresh parsley (chopped)
Sea Salt
1 Yellow Pepper
1 Red Pepper
1 Onion

Step 1: Cut tenderloin into 1″ by 1″ pieces, removing excess (shiny) fat. Try not to make the pieces too big.

Step 2: Cut peppers into 1″ x 1″ pieces. Slice onion into quarters and separate layers. You can cut some of the bigger layers in half. Get ready to skewer the meat and vegetables!

Step 3: Put the pork, onion and peppers on the skewer tight together, alternating between meat and vegetable. Salt liberally.

Refrigerate for a few hours, or over night. The salt will make the pork juicy and flavourful.

Step 4: Grill. Turn at least four times (one for each side). Don’t let it over cook!

 

Step 5: When the meat is cooked, remove the skewers from the grill. Put on a plate, add the juice from half a lemon and sprinkle chopped parsley.

 

 

Tsatziki

Ingredients:

1 tub Plain Liberte Mediterranean Yogurt (if your grocery store doesn’t have it, buy Greek Yogurt or, as pictured above, plain yogurt)
1/2 Cucumber, grated
2 cloves of Garlic, chopped/crushed
1/2 Tablespoon of Dry Mint
Salt to taste

 

Step 1: Grate cucumber using a cheese grater into a sieve. When you have grated the cucumber, add salt and use a spoon to push the excess water out of the cucumber. Make sure you put the sieve under a bowl to catch the excess water. [If you don’t have a sieve, put the grated cucumber in paper towel and ring out the water.]

 

Step 2: Put the yogurt in a bowl (we used a measuring cup). Add the cucumber. Crush garlic cloves into the yogurt.

 

Step 3: Add mint. Add more salt to taste. Combine.

It is important to say that this should be made to your taste. Sometimes we add an extra clove of garlic, more mint or olive oil, but it all depends on what you and your family like.

Filling your Pita

The best part about this dinner is that you can eat it different ways. We chose to put it together in a pita for today, but you can also make it like a salad (toast the pita – yum!). Include whatever you prefer in the pita – the combinations are endless!

Ingredients:

Cabbage
Lettuce
Tomato
Cucumber
Lemon (optional)
Onion (that you cooked with the meat)
Red & Yellow Pepper (that you cooked with the meat)
Pork
Tzatsiki

NB: If you’re planning on adding cabbage use a potato peeler to cut it instead of slicing it. It comes out thin and it is easy to do! I love doing this for salads or coleslaw.

 

Assemble your pita. Wrap it (or not) and enjoy!

 

FYI: This is how our kids ate it.

 

 

If you make this recipe, let me know what you thought!



  • Maria @BOREDMommy

    YUM. Still waiting on my souvlaki invite……hello?

  • Teresa I.

    Good job!!! I love your pork souvlaki. And Sandy, your tsatziki is to die for!!!!!  I’m coming around for a beer ;)

  • Nicseli

    This is a great idea.  I love the pictures, makes it super easy  to follow.  I am looking forward to more. 

  • http://twitter.com/DoItAllDaddy Nick Eliades

    I just had the leftovers for lunch. No wastage in this house.

  • Eliades156

    Very good impressed with this.

    3 points:-

    First , u did not use traditional REAL charcoal…u cheated like the North Americans!!!..lazy
    Second, You did not use the traditional Pitta bread

    Third…and where’s the tarama man..FFS.

    • Anonymous

      First: Tarama is GROSS. Second: how many brits actually use charcoal? 

  • Laura

    LOVE the images with the recipe, really great for visual learners, like me.  Have you substituted other meat, like chicken or beef, and if so, did you like it?

    • http://twitter.com/DoItAllDaddy Nick Eliades

      Hi Laura-you can do this with whatever meat you like. We use pork because the Cypriots (where my family are from) love pork. It’s probably the cheapest meat too.
      If you use chicken, don’t cut the chunks too small or they dry up pretty quick. You should salt before you cook at least a few hours before. I sometimes make a marinade-beer, wine, salt, pepper-and brush it on as it cooks. Make sure you don’t over cook. Once ready garnish with fresh oregano and lemon. Mmmm…tasty.You can do the same with steak or lamb.. You can marinade either the night before in red wine. I garnish the lamb with thyme, rosemary or mint. Steak I leave as is.The key is to make sure you salt everything before you BBQ.
      Enjoy…

  • Laura

    Made it a few nights ago, just WONDERFUL, and the kids (ages 11 1nd 15) loved it too, the sign of a great family friendly recipe.  I think the salt is the trick, I never did it before with kabobs.
    I added portabello mushrooms, a big hit.
    I have to say that my kabobs did not look as perfect as yours! How did you get the meat so uniformly cut?  My tenderloin came in ‘cone’ shaped strips, so it was hard to get everything to line up, which means that some pieces cook faster than others, which is not a good thing, as some are overcooked before the others are done.  Next time I will try to get more straight strips of meat.

    • http://twitter.com/DoItAllDaddy Nick Eliades

      Hey Laura-in the summer we make this meal at least once a week. You can add any vegetables you like. My mum likes adding cherry tomatoes.

      Cutting the meat is always a little tricky. CostCo or a local ethnic butcher (we go to Portuguese) have the tenderloin in long strips. This will make it easier for you to judge the cuts, it’s just practise really.

      Also, make sure all the pieces are packed tight together. This will make the kebab look like one whole uniform piece when finished.

      Traditionally, they should also be cooked over charcoal. I will add photos once I do it this week.

      Please send me any photos. Love to see the outcome. Cheers.




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