Souvlaki -- Small Skewers of Pork
Souvlaki -- Small Skewers of Pork
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 737
- Total Fat
- 54
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 107
- Sodium
- 842
- Total: 4 hr 32 min
- Prep: 4 hr 20 min
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 737
- Total Fat
- 54
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 107
- Sodium
- 842
- Total: 4 hr 32 min
- Prep: 4 hr 20 min
- Cook: 12 min
Ingredients
2 pounds boneless pork shoulder, 1 1/2-inch cubes
1/2 cup lemon juice
2 tablespoons red wine vinegar
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons garlic, chopped
3 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
6 pitas
Shredded Salad, recipe below
Shredded Salad:
3 cups shredded green leaf lettuce
1 small white onion, thinly sliced into half moons
3 large round tomatoes, medium dice
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Directions
Special equipment:
Wooden Skewers, 8-inches long- Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.
Shredded Salad:
- Toss all the ingredients in a large bowl, taste and adjust seasonings.
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