Souvlaki

Souvlaki, like its cousin Shish K Bob, implies “cooked on a stick.” You can have chicken souvlaki, pork souvlaki, lamb souvlaki, shrimp souvlaki… I’ll stop now to avoid sounding like Pvt. Benjamin Buford ‘Bubba’ Blue, from the movie “Forrest Gump.” The point is, find a good cut of meat, season it right, skewer it and cook it… you will be the hero of any summer meal.

PORK SOUVLAKI Greek Style.

I started out with 6.5 pounds of Boston Butt (Pork Shoulder.) I forgot to ask the butcher to debone and trim it, so I had to do that myself.

I cut the meat into 1-1.5 inch steaks…

And then 1.5 inch strips…

 

And then 1.5 inch pieces.

 

I put it all in a large bowl and pulled out my seasonings.

It’s just your basic Greek seasonings: olive oil, lemon, garlic, oregano, salt & pepper.

Souvlaki Marinade

1/4 c olive oil
1/4 c wine vinegar
1/4 c lemon juice (1 medium lemon)
4 t salt
1 t pepper
4 t garlic
4 t oregano
4 t parsley

I simply squeezed a lemon over a strainer to keep the seeds from falling in. If you can fight the temptation, marinate the meat in the fridge overnight, maybe even a day or two. But if you can’t wait, it will still taste good after resting for 30 minutes.

Skewer 5-6 pieces on a wooden skewer. If the skewers are metal and large, you will need to cut your pieces larger. Squeeze the meat in the palm of your hand to evenly distribute it on the stick.

The six pound Boston Butt made about 25 Souvlaki.

This next step is the most important part of my recipe… you might have your own traditions… but at this point, my “secret” to grilling is my husband. I hand the skewered meat over to him, and he does his magic at the grill.

When they are done, he brings them back to me, and I finish the meal with a salad, rice and some homemade tzantziki, a cucumber yogurt sauce.

Enjoy! And be generous!


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