Pork Souvlaki Recipes

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PORK SOUVLAKI



Pork Souvlaki image

Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it! Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.

Provided by alsoanurse

Categories     World Cuisine Recipes     European     Greek

Time P1DT25m

Yield 8

Number Of Ingredients 8

2 pounds pork tenderloin, cut into 1 1/2-inch cubes
½ cup olive oil
½ cup dry white wine
1 lemon, juiced
2 cloves garlic, chopped
2 teaspoons dried oregano
salt and ground black pepper to taste
3 bay leaves, broken into pieces, or more to taste

Steps:

  • Place pork tenderloin cubes into a gallon-sized resealable bag.
  • Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.
  • Let pork marinate in the refrigerator for at least 1 day, up to 5 days.
  • Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 2.4 g, Cholesterol 49 mg, Fat 15.9 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 2.7 g, Sodium 59.3 mg, Sugar 0.2 g

PORK SOUVLAKI



Pork Souvlaki image

So good broiled, wonderful luncheon or dinner with a Greek salad and rice pilaf. adapted from Canadian Living mag. (cook time includes 10 minutes marinating time) The photo shows them in a pita, have tried them both ways in and on, equally good either way, also so good just over rice, preferable brown rice.

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless pork loin or 1 1/2 lbs pork tenderloin
1/4 cup lemon juice
1/4 cup olive oil
4 garlic cloves, smashed
1 tablespoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup prepared tzatziki, sauce (make your own, recipe in'zaar)
6 Greek pita breads

Steps:

  • Trim and cut pork into 1 inch cubes.
  • In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper.
  • Add pork and stir to coat.
  • Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours).
  • evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet.
  • Brush with marinade.
  • Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
  • Spread tzatziki over each pita.
  • Remove pork from skewers and place on pitas; fold over.

Nutrition Facts : Calories 475.9, Fat 24, SaturatedFat 6.3, Cholesterol 71.4, Sodium 476, Carbohydrate 35.2, Fiber 1.6, Sugar 1.1, Protein 28.1

PORK SOUVLAKI



Pork Souvlaki image

Enjoy your favorite Greek kebab at home with our quick and easy recipe -- swap cubed lamb, chicken, turkey, or extra-firm tofu for pork, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 20m

Number Of Ingredients 8

1 pound pork shoulder, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons fresh lemon juice, plus lemon wedges for serving
3 garlic cloves, minced
2 tablespoons chopped fresh oregano
Coarse salt and ground pepper
2 tablespoons plain Greek yogurt
1/4 cup tahini (optional; if not using, substitute Greek yogurt)

Steps:

  • In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
  • In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
  • Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.

Nutrition Facts : Calories 279 g, Fat 21 g, Protein 20 g

PORK SOUVLAKI WITH GREEK SALAD & RICE



Pork souvlaki with Greek salad & rice image

Pair this healthy souvlaki with a rice dish - or if you're cooking on the barbecue, you might prefer a baked potato instead. The salad has three of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 16

1 garlic clove, finely grated
4 tsp olive oil
½ lemon, zested and juiced
¾ tsp dried oregano
250g lean pork tenderloin, cut into chunks
1 onion, finely chopped
85g brown basmati rice
½ tsp dried mint
1 tsp vegetable bouillon powder
2 tbsp chopped fresh dill
3 tomatoes, chopped
10cm chunk of cucumber, chopped
1 red onion, halved and thinly sliced
4 Kalamata olives, halved
1 tsp red wine vinegar
25g feta, crumbled

Steps:

  • Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
  • Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
  • Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
  • Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

Nutrition Facts : Calories 499 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

PORK SOUVLAKI



Pork souvlaki image

Serve our speedy pork souvlaki skewers when you're in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side

Provided by Esther Clark

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 12

400g lean pork shoulder, cut into 2cm chunks
1 tbsp olive oil
½ tbsp dried oregano
1 lemon , zested and juiced
½ tsp hot paprika
100ml fat-free yogurt
1 small garlic clove , grated
½ cucumber , trimmed and grated
2 red peppers , deseeded and cut into chunks
2 Little Gem lettuce , leaves separated
chilli sauce , to serve (optional)
flatbreads , warmed, to serve (optional)

Steps:

  • Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
  • Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
  • Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
  • Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.

Nutrition Facts : Calories 210 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

SOUVLAKI



Souvlaki image

Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad.

Provided by Abby Benner

Categories     World Cuisine Recipes     European     Greek

Time 2h45m

Yield 12

Number Of Ingredients 9

1 lemon, juiced
¼ cup olive oil
¼ cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

Steps:

  • In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
  • Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
  • Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 8.1 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 353.5 mg, Sugar 1.4 g

AUTHENTIC PORK SOUVLAKI



Authentic Pork Souvlaki image

I believe these pork skewers are as close as you'll get to the real Greek style Pork Souvlaki. My family just loves them. It will work just as good with chicken. If you do not have the time to marinate overnight, you can let them sit in the refrigerator for about 2 to 3 hours and it will be just as good.

Provided by Pampered chef julie

Categories     Pork

Time 4h15m

Yield 8 skewers, 8 serving(s)

Number Of Ingredients 19

wooden skewer, 8-inches long
2 lbs 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
fresh ground black pepper, to taste
6 pita bread
iceberg lettuce, chopped
3 cups green leaf lettuce, shredded
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 & freshly ground black pepper, to taste

Steps:

  • Soak 8 wooden skewers in water for at least 1 hour.
  • In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper.
  • Cover and refrigerate for 3 hours or overnight.
  • Place 5 pieces of meat on each skewer.
  • 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.
  • For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.

CHICKEN AND PORK SOUVLAKI



Chicken and Pork Souvlaki image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

1 cup olive oil
1/2 cup full-fat Greek yogurt
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely grated
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 pound pork tenderloin, cut into 1-inch pieces
2 red onions, each sliced into 3 thick slices
2 lemons, sliced in half
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Chopped romaine lettuce, pita and tzatziki, for serving

Steps:

  • For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
  • Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
  • Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
  • For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
  • Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.

PORK SOUVLAKI WITH RADISH TZATZIKI



Pork Souvlaki with Radish Tzatziki image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

2 pounds boneless pork shoulder, trimmed, 3/4-inch diced
1 red onion, cut in 1/2-inch wedges through the root end
1 large Holland yellow bell pepper, seeded and cut in 1/2-inch strips
Grated zest of 1 lemon
1/3 cup freshly squeezed lemon juice (2 lemons), plus extra
Good olive oil
3 garlic cloves, grated on a Microplane zester
2 tablespoons roughly chopped fresh oregano leaves
2 teaspoons roughly chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper
6 warmed pita breads, for serving
Radish Tzatziki, for serving (recipe follows)
Julienned fresh mint leaves, for serving
6 medium radishes, scrubbed and trimmed
2 garlic cloves, grated on a Microplane zester
1 1/4 cups plain whole milk Greek yogurt (10 ounces)
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
1/4 cup minced scallions, white and green parts (2 scallions)
2 1/2 tablespoons julienned fresh mint leaves
Kosher salt and freshly ground black pepper

Steps:

  • Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
  • Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!
  • Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot.
  • Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.

PORK SOUVLAKIA



Pork Souvlakia image

I'm a cook in a senior citizens' home where I don't get much of an opportunity to experiment with cooking. So whenever I get a chance, I head to my own kitchen and create new dishes like this.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound boneless pork, cut into 1-1/4-inch cubes

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag; refrigerate overnight. Discard marinade. Thread meat on skewers, leaving a small space between pieces. , Grill, covered, over medium heat for 15-20 minutes or until meat is no longer pink.

Nutrition Facts :

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PORK BELLY SOUVLAKIA | AKIS PETRETZIKIS
Deglaze the pan with 1 teaspoon of the vinegar and mix. Remove and set aside. Follow the same process for the second batch of the pork belly. In a bowl add the yogurt, the flour, salt, the oregano, and mix until there is a dough. Ideally, wrap with plastic wrap and let it rest for 20-30 minutes.
From akispetretzikis.com


PORK SOUVLAKI WITH CLASSIC GREEK SALAD - CITYLINE
2019-02-15 Pork Souvlaki. For the marinade: Add olive oil, lemon zest, lemon juice, garlic and oregano to large bowl. Mix to combine. Cut pork tenderloin into 1 1/2-inch cubes and add to marinade. Let marinade in fridge, about 1 to 2 hours. Thread pork cubes evenly on large metal skewers. Season the pork with salt and pepper.
From cityline.tv


PORK SOUVLAKI WITH LEMON RICE | FOODIECRUSH.COM
2016-03-14 Instructions. Trim the fat from the pork tenderloin and cut into 1-inch chunks. Place in a gallon plastic freezer bag. Zest the lemons and set the zest aside for the lemon rice. In a small bowl mix the olive oil with the juice of 2 of the meyer lemons or 3 of the regular lemons, reserving one lemon to juice for the lemon rice.
From foodiecrush.com


PORK SOUVLAKI (Σουβλάκι χοιρινό) - MIA KOUPPA, TRADITIONAL GREEK …
2017-07-06 5 medium size pork tenderloins. Cut into 1 inch cubes, trying to keep each cube relatively the same size. In a large bowl, combine the vegetable oil and salt, oregano, Montreal steak spice and pepper. Mix well. Add the pork cubes and mix well by hand so that all pieces get coated by the marinade.
From miakouppa.com


PORK SOUVLAKI | CANADIAN LIVING
2011-06-17 Evenly thread pork onto six 8-inch (20 cm) skewers; place on foil-lined baking sheet. Brush with marinade. Broil 6 inches (15 cm) from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
From canadianliving.com


PORK SOUVLAKI | AKIS PETRETZIKIS
Combine all of the ingredients for the marinade in a bowl. Cut the meat into 1-1 ½ cm cubes and place in a separate bowl. Add the olive oil, salt and pepper. Mix well. Add the marinade and mix to coat completely. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or even better, overnight. The following day, thread the meat ...
From akispetretzikis.com


PORK SOUVLAKI WITH TZATZIKI - A CEDAR SPOON
2019-07-25 Instructions. Mix all of the marinade ingredients together in a small mixing bowl. Place pork tenderloin cubes in a large Ziploc bag or glass tupperware container and pour in the marinade. Seal the bag or close the container and toss to coat the pork …
From acedarspoon.com


RECIPE - PORK SOUVLAKI
2 tbsp (30 mL) olive oil. 1 Combine olive oil, lemon juice, oregano and garlic in a bowl. Add pork and toss to coat. Season pork with salt and pepper. Divide pork between 4 skewers or 8 rosemary spears and set aside. 2 Combine yogurt, grated cucumber, green onion, coriander, garlic, vinegar and olive oil.
From lcbo.com


PORK TENDERLOIN SOUVLAKI | CANADIAN LIVING
2010-06-01 Pork Souvlaki: While cucumber is draining, trim and cut pork into 1-inch (2.5 cm) cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; add pork and stir to coat. Let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 6 hours.) Thread pork onto metal skewers; brush with any remaining marinade.
From canadianliving.com


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