Pork Souvlaki
These kabobs are served with a greek pasta salad. Filling and delicious.
Yield
4 servingsPrep
30 minCook
10 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pork tenderloin
cubed into 1 inch chunks |
*
|
|
| ¼ | cup |
olive oil
|
|
| 3 | tablespoon |
lemon juice
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
oregano
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork tenderloin
cubed into 1 inch chunks |
*
|
| 59 | ml |
olive oil
|
|
| 45 | ml |
lemon juice
|
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine olive oil, lemon juice, garlic, oregano, salt and pepper; place in a large re-sealable plastic bag. Add pork pieces to the bag, re-seal, and massage the marinade into the pork. Let marinate in refrigerator for at least 3 hours, and up to 5 hours, turning and massaging bag occasionally.
Soak 6 wooden skewers in water for at least 30 minutes OR have 6 metal skewers ready.
Heat grill to medium-high and lightly oil the grate.
Remove pork pieces from marinade and thread onto the skewers, discarding the unused marinade.
Grill kabobs for about 6 minutes per side, until pork is no longer pink in the center.
You can serve with tzatziki sauce for dipping, or make pita sandwiches as well.
