-
Makes
four sticks
Author Notes
Go to any Greek fair or festival around here and the aroma of these meat morsels threaded on a stick and grilled makes you salivate. They can be lamb, pork or chicken, sometimes threaded with onion and bell pepper, sometimes plain. Serve them in a pita with tzatziki, on a bed of pilaf or right off the stick…any way, they’re a great summer treat. This is my pork version. —inpatskitchen
Ingredients
-
1 1/2 pounds pork tenderloin cut in cubes about 1 to 1 1/2 inches
3
lemons ( the third reserved for squeezing on the meat at serving time)
1/2 cup
olive oil
2
cloves minced garlic
1 teaspoon
salt
1 teaspoon
black pepper
2 teaspoons
dried oregano
1 teaspoon
dried basil
1 teaspoon
Hungarian paprika-
Green bell pepper and white onion slices (optional)
Directions
- Marinate the meat in the olive oil, garlic, salt, pepper, oregano, basil, paprika and the juice of 2 of the lemons for 4 to 6 hours.
- Soak 4 wooden 12 inch skewers in water for 1/2 hour or more before grilling.
- Skewer 1/4 of the meat on each skewer, adding the slices of onion and pepper here and there if desired.
- Grill on a medium heat to your desired degree of doneness (about 15 minutes).
- Squeeze the juice from the third lemon over all four skewers before serving. OPA!!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned…to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I’m definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
Makes four sticks Author Notes Go to any Greek fair or festival around here and the aroma of these meat morsels threaded on a stick and grilled makes you salivate. They can be lamb, pork or chicken, sometimes threaded with onion and bell pepper, sometimes plain. Serve them in a pita with tzatziki, on a bed of pilaf or right off the stick…any way, they’re a great summer treat. This is my pork version. —inpatskitchen Ingredients 1 1/2 pounds pork tenderloin cut in cubes about 1 to 1 1/2 inches 3 lemons ( the third reserved for squeezing on the meat at serving time) 1/2 cup olive oil 2 cloves minced garlic 1 teaspoon salt 1 teaspoon black pepper 2 teaspoons dried oregano 1 teaspoon dried basil 1 teaspoon Hungarian paprika Green bell pepper and white onion slices (optional) Directions Marinate the meat in the olive oil, garlic, salt, pepper, oregano, basil, paprika and the juice of 2 of the lemons for 4 to 6 hours. Soak 4 wooden 12 inch skewers in water for 1/2 hour or more before grilling. Skewer 1/4 of the meat on each skewer, adding the slices of onion and pepper here and there if desired. Grill on a medium heat to your desired degree of doneness (about 15 minutes). Squeeze the juice from the third lemon over all four skewers before serving. OPA!! I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned…to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I’m definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
Souvlaki – Greek Meat on a Stick
