Pork lovers have yet another reason to fire up their grills because this recipe is a fast and simple take on traditional Greek pork souvlaki. It yields four servings and takes just 20 minutes, plus marinating time, to prepare. When accompanied by a simple Greek salad, it makes the perfect warm-weather meal!
- 1 pound of pork shoulder, cut to create ¾-inch cubes
- ¼ cup plus 2 tablespoons of fresh lemon juice
- ¼ cup tahini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh oregano, chopped
- 3 cloves of garlic, minced
- Coarse salt
- Ground pepper
- Lemon wedges, for serving
- 8 metal skewers
Step 1: Combine oil, pork, garlic, oregano, and 2 tablespoons of lemon juice in a medium bowl. Season mixture with pepper and salt. Toss to combine ingredients and cover pork cubes with sauce.
Step 2: Cover the bowl with plastic wrap. Refrigerate for between 1 and 8 hours.
Step 3: Whisk ¼ cup of lemon juice, tahini, yogurt, and 1 to 2 tablespoons of water in a small bowl. The consistency of the sauce should resemble heavy cream.
Step 4: Heat the grill to high temperature. In the meantime, thread the cubes of pork onto the metal skewers.
Step 5: Grill approximately 12 minutes, turning occasionally, until pork is cooked through and brown on each side.
Step 6: Serve the souvlaki with the lemon wedges, tahini-yogurt sauce, warm pita bread, and Greek salad (recipe below).
Note: Greek yogurt can be substituted for the tahini, which is a paste created from ground sesame seeds and enjoyed by Middle Eastern cultures.
Simple Greek Salad ingredients:
- 1 cup cucumber, peeled and seeded, then chopped
- ¾ cup green bell pepper, chopped
- ¾ cup red bell pepper, chopped
- ½ cup vegetable oil
- ½ cup feta cheese, crumbled
- ½ cup red onion, diced
- 1 tomato, chopped
- 4 large black olives, cut into quarters
- 2 teaspoons white wine vinegar
Step 1: Combine the two peppers, tomato, cucumber, olives, and red onion in a large bowl.
Step 2: Whisk the vinegar and oil together.
Step 3: Pour the vinegar and oil onto the salad before serving. Top with crumbled feta cheese and salt, to taste.
Step 4: Toss salad to coat with the dressing and serve with souvlaki.