Pork souvlaki
The best recipe for the most tender and flavourful pork souvlaki.
Servings: 25 sticks
Equipment
- Wooden or metal skewers
Ingredients
- 5 medium size pork tenderloins
- 1 tbsp salt
- 1 tbsp dry oregano
- 1 teaspoon steak spice we use Montreal steak spice
- 1 teaspoon black pepper
- 1 ¾ cups (425 mL) vegetable oil
For the olive oil and lemon sauce
- 1/3 cup (80 mL) Greek olive oil
- 1 teaspoon dry Greek oregano
- 3 tbsp (45 mL) lemon juice
Instructions
- Prepare your tenderloins by removing as much of the silvery skin as you can from the pork.5 medium size pork tenderloins
- Cut into 1 inch cubes, trying to keep each cube relatively the same size.
- In a large bowl, combine the vegetable oil and salt, oregano, Montreal steak spice and pepper. Mix well. Add the pork cubes and mix well by hand so that all pieces get coated by the marinade. Cover with plastic wrap and keep in the refrigerator for at least 12 hours or overnight.1 tbsp salt, 1 tbsp dry oregano, 1 teaspoon steak spice, 1 ¾ cups (425 mL) vegetable oil, 1 teaspoon black pepper
- When you are ready to skewer the pork (after it has marinated as indicated above), allow the pork to drain in a colander for 30 minutes. Drain your pork into a large bowl if you are planning to roast potatoes. You can use this drained liquid in your roasting pan with the potatoes for added flavour.
- While the pork is draining, soak your wooden skewers in a bowl of cold water.
- After draining, begin skewering your pork. The number of pork pieces you will add to each skewer will depend upon its length, but a good rule of thumb is to ensure that you leave about 1 – 1 1/2 empty inches on either end.
- Grill your pork souvlaki, on either a charcoal or gas bbq, on medium heat, until cooked through, turning often. The pork is ready when it has only a hint of pink on the inside.
- While the souvlakia are cooking, prepare your ladolemono (olive oil and lemon sauce) by mixing together the olive oil, fresh lemon juice and oregano. Set aside.1/3 cup (80 mL) Greek olive oil, 3 tbsp (45 mL) lemon juice, 1 teaspoon dry Greek oregano
- Once cooked, place your souvlaki on a serving platter and pour the ladolemono over them.
- Serve with a lemon wedges, pita bread and tzatziki, if desired.
- Enjoy!