Souvlaki

Souvlaki 

This is one of my favorite Greek dishes to make. Everyone always asks me what the word Souvlaki (soo-vlah-kee) means. It is a Greek dish that means "Little Skewers" of marinated meat, usually Lamb or Pork, then cooked to perfection.  

Souvlaki can be served two different ways: skewers over rice Pilaf with warm Pita Bread on the said, or its traditional way, served wrapped in pita bread, topped with lettuce, tomato, onions, and topped with Tzatski Sauce (Cucumber Yogurt Sauce). 

This is the type of meal that must be planned ahead, either one day in advance, or a minimum of a couple of hours before cooking. Like any savory dish, one must allow the meat to absorb the wonderful flavors of the marinade. 

This meal is also good for three different types of cooking: grilling, sautéed, or backed. I prefer grilled or sautéed because I like the onions to be caramelized.

If you are going to grill the meat, then it is best to use metal skewers. Metal skewers are also best for oven cooking. If you plan to use wooden skewers, please be sure to soak them in a pan of water to ensure they don't set a fire while on the grill.

Grill should be already at a medium to high heat.

Oven should be at 400 degrees.

Pan should be medium to high heat

Recipe yields 4 skewers, or 4 servings. If you plan to make more than 4, please increase or double the recipe accordingly.

Ingredients:

1 lb. Pork trimmed of fat and cut into 1 ¼ inch cubes (Cooks Hint: I use boneless thick pork chops, or a pork loin)

1 large onion, sliced and cut in half

Lettuce

Tomato

Pita Bread

Marinade

1/4 cup olive oil

1/4 cup red wine

2 tbsp. fresh lemon juice

1 tbsp. dried mint

1 tbsp. dried oregano

4 cloves of garlic, smashed and minced finely

1 bay leaf, to be used in marinade only

Salt and freshly ground black pepper

Lemon Wedges as garnish when serving

Preparation:

Cut Pork into bite sized cubes and put aside. In a large glass bowl (do not use metal bowl), mix the marinade ingredients together, then add pork, cover with plastic wrap and refrigerate for 4 hours, or overnight.  (Cooks Hint: The marinade and meat can be placed in a freezer bag for up to 3 months).

Skewer assembly: as if making a bracelet, thread the skewer through each piece of meat until you have about 6 pieces threaded. 

Cook on grill for approximately 10-15 minutes, turning every few minutes.

Cook in oven on cookie sheet for 15 - 18 minutes or until completely cooked, turning at least once during cooking.

Pan frying is the best because not only do you sear the meat, but also the juices. About half way through the cooking process, throw in those onions and a 1/4 cup of that marinade and let the meat and onions work with each other to create the most amazing tastes you'll ever enjoy. When I remove the meat, I prefer to allow the onions to caramelize a little bit more, because it gives the dish that much more flavor.

Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce

Pull out that Food Processor and mix the following and blend into a cream sauce. Refrigerate for up to 3 hours before serving.

3 cups Plain Greek yogurt      

3 tablespoons lemon juice (or juice of one lemon)

1 garlic clove, minced

1 large cucumber, cleaned, ends cut off, and split down the middle

1 tablespoon salt  

1 tablespoon fresh dill - or 2 tablespoons of dried

salt & freshly ground black pepper