Pork Souvlaki

I prefer pork over chicken when it comes to souvlaki.  I find the meat to be more tender (if the pork is not overcooked!) and the overall flavours more intense.  This marinade is suitable for both chicken and pork.  This is a very basic marinade:  fresh lemon juice, olive oil and garlic.  Add a bit of oregano and you capture the quintessential flavour of Greece.

Once the meat is marinated, you can freeze the pork cubes for future use.  Simply thaw before assembling the skewers.

Serve the souvlaki on a warm pita bread with thin slices of red onion and tomatoes.  Top it all with a generous amount of delicious tzatziki (I've already professed my love for this sauce here).

Pork Souvlaki
yields 6 skewers

Ingredients

• 2 pounds pork tenderloin or boneless pork loin
• ¼ cup lemon juice
• ¼ cup olive oil
• 4 cloves garlic, minced
• 1 tablespoons dried oregano
• ¼ teaspoon each salt and pepper
• 6 wooden skewers
• tzatziki sauce (optional)
• Greek-style pita breads (optional)
• Thin slices red onions and tomatoes (optional)

Directions

Trim and cut the pork into 1-inch cubes.
In large resealable freezer bag, add the lemon juice, oil, garlic, oregano, salt and pepper.
Incorporate the pork and mix well to coat.
Place in the refrigerator and marinate for at least and hour (overnight is even better). 

At this point you can freeze the pork for future use.
Soak the wooden skewers in water for 15 minutes to prevent them from burning in the oven or the grill.
Thread the pork cubes onto 6 wooden skewers. 

Place the skewers on a foil-lined baking sheet.
Brush with the remaining marinade.
Broil 6 inches from the heat, turning halfway through for about 12 minutes. 
Alternatively, you can cook the souvlaki on the BBQ.

Enjoy!

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