Souvlaki - Meat on a Stick

By • August 8, 2011 • 10 Comments

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Author Notes: Go to any Greek fair or festival around here and the aroma of these meat morsels threaded on a stick and grilled makes you salivate. They can be lamb, pork or chicken, sometimes threaded with onion and bell pepper, sometimes plain. Serve them in a pita with tzatziki, on a bed of pilaf or right off the stick...any way, they're a great summer treat. This is my pork version.inpatskitchen

Makes four sticks

  • 1 1/2 pounds pork tenderloin cut in cubes about 1 to 1 1/2 inches
  • 3 lemons ( the third reserved for squeezing on the meat at serving time)
  • 1/2 cup olive oil
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Hungarian paprika
  • Green bell pepper and white onion slices (optional)
  1. Marinate the meat in the olive oil, garlic, salt, pepper, oregano, basil, paprika and the juice of 2 of the lemons for 4 to 6 hours.
  2. Soak 4 wooden 12 inch skewers in water for 1/2 hour or more before grilling.
  3. Skewer 1/4 of the meat on each skewer, adding the slices of onion and pepper here and there if desired.
  4. Grill on a medium heat to your desired degree of doneness (about 15 minutes).
  5. Squeeze the juice from the third lemon over all four skewers before serving. OPA!!
Jump to Comments (10)

Tags: fair and festival food, greek, grilled, lemon, summertime

Comments (10) Questions (1)

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over 1 year ago Dflip

Here is another take on souvlaki, I made this last night using this marinade and pork butt. In Toronto, it is more difficult to find pork butt because it is the best meat for souvlaki and pork sausages because of its fat which keeps it moist as it cooks. It is in high demand with our significant Greek and Italian population. I've been using pork butt for the past two years with great success.

Marinate the below recipe for 5 hours or overnight and you will have great souvlaki. Firewire skewers are an asset if you are serving a crowd because a lot of meat can be put on one skewer, 30" long. It's stainless steel and flexible, so it can be formed into a circle and placed in a zip lock bag to marinate. The recipe is courtesy of Peter Minakis, http://www.kalofagas.ca...

1 boneless pork butt (shoulder, approx 1 kg.)
1 medium onion, grated
3 cloves of garlic, minced
1 heaping tsp. salt
1 heaping tsp. black pepper
1/4 cup vegetable (or canola) oil
1 heaping tsp. dried Greek oregano (sold on the stalks, in plastic wrap)
Simple, easy and really good.

Dscn3274

over 1 year ago inpatskitchen

Your recipe sounds wonderful and the photo is mouth watering. I've often used pork butt (shoulder) for this when feeding a crowd and I actually add lamb cubes to the mix sometimes. Thanks for your interest!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Ok now I want one, These sound fantastic!

Dscn3274

over 3 years ago inpatskitchen

Thank you sdebrango... they're easy as always!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love easy!

Dscn3274

over 3 years ago inpatskitchen

Oh me too!!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Love these and I agree - mouthwatering!!

Dscn3274

over 3 years ago inpatskitchen

Thanks lapadia!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum, I am drooling a bit right now!

Dscn3274

over 3 years ago inpatskitchen

Thanks aargersi....Made a great dinner last night!