Comments on: What’s For Dinner: Pork Souvlaki

By: Nick Eliades

Nick Eliades — Tue, 03 Jul 2012 13:15:00 +0000

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.

By: Laura

Laura — Sat, 30 Jun 2012 11:39:00 +0000

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.

By: Nick Eliades

Nick Eliades — Tue, 26 Jun 2012 13:22:00 +0000

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…

By: Laura

Laura — Tue, 26 Jun 2012 10:32:00 +0000

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?

By: Anonymous

Anonymous — Mon, 11 Jun 2012 15:24:00 +0000

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

By: Eliades156

Eliades156 — Thu, 07 Jun 2012 20:27:00 +0000

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.

By: Nick Eliades

Nick Eliades — Thu, 07 Jun 2012 18:10:00 +0000

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

By: Nicseli

Nicseli — Thu, 07 Jun 2012 18:01:00 +0000

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

By: Teresa I.

Teresa I. — Thu, 07 Jun 2012 16:52:00 +0000

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

By: Maria @BOREDMommy

Maria @BOREDMommy — Thu, 07 Jun 2012 16:41:00 +0000

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