Latest Posts
Archive
Categories
- 4th of July (78)
- Appetizers (88)
- Asian Meals (52)
- BBQ (24)
- Beef Meal (103)
- Birthday (20)
- Bread (33)
- Breakfast (94)
- Burgers (16)
- Casserole Meals (66)
- Chicken Meals (156)
- Christmas (121)
- Dessert (139)
- Dinner (82)
- Drinks (28)
- Easter (32)
- Easy Meals (103)
- Ethnic Dinner (52)
- Fish (31)
- Halloween (25)
- Healthy Dinner (127)
- Holiday Meals (84)
- Italian (39)
- Lamb (8)
- Lobster (1)
- Lunch (27)
- Mexican Meals (51)
- Mother's Day (20)
- Pasta (70)
- Pizza (30)
- Pork Meals (73)
- Romantic Dinners (41)
- Salad (34)
- Sandwiches (27)
- Seafood Dinner (56)
- Shrimp (25)
- Side Dishes (61)
- Soup (88)
- St. Patrick's Day (9)
- Summer (62)
- Thanksgiving (80)
- Turkey (18)
- Valentine's Day (14)
- Vegetarian Meal (66)
Send a Meal BlogThursday, May 10 2012
Greeks make souvlaki by marinating chunks of meat (usually pork or lamb) in oil, lemon juice, and oregano, then skewering and grilling them. Grace Parisi opts for pork shoulder because it's so tender and succulent. Instead of threading the meat onto skewers, she simply cooks it (with onions) in a grill pan until it's nicely charred, then serves it with store-bought pita and a garlicky cucumber-yogurt sauce called tzatziki.
 Recipe from
 Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
ingredients
directions
In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano, and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes.
Meanwhile, in a bowl, mix the yogurt, cucumber, mint, and the remaining garlic paste. Season the tzatziki with salt and pepper.
Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges, and pita.
     Comments:
|