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Thursday, 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.


Pork Souvlaki with Tzatziki
Yunhee Kim
Recipe from 
Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
    1 1/4  pounds  trimmed pork shoulder, cut into 3-by- 1/2-inch strips
       large onion, cut through the root end into 1/2-inch wedges
    1/4  cup  plus 2 tablespoons extra-virgin olive oil, plus lemon wedges for serving
     tablespoons  fresh lemon juice
     tablespoons  chopped fresh oregano
       garlic cloves, mashed to a paste
        Kosher salt and freshly ground pepper
     cup  Greek-style whole-milk yogurt
    1/2    European cucumber, seeded and finely diced
     tablespoons  chopped fresh mint
        Warm pita, for serving
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.

Posted by: Send a Meal AT 10:43 am   |  Permalink   |  0 Comments  |  Email

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