The cold, rainy, and windy weather departed late on Easter Sunday and with just a little wind left are firing up the grill for a nice change a simple porch dinner of pork kabobs, a nice big bowl of Greek salad and some of the seasons first strawberries for dessert.
I used Tessa Kiros simple kabob marinade ingredients for our cubes of pork instead of going the ground meat route in one recipe using the excuse that Mike doesn’t eat lamb and I can’t relate to a Greek seasoned ground beef kabobs. Seasoning the veggies like the pork should be very tasty
Pork Skewers or Chicken Skewers
Recipe courtesy of Tessa Kiros and slightly adapted
These can either be wrapped in pita with tzatziki, tomatoes, lemon and parsley, as in the kebabs, or served as they are with some grilled bread. Here then, extra oregano and salt should be scattered on and lemon wedges served on the side. Use a part of the pork toward the shoulder, where ites more tender. Pork fillets also work very well; just make sure you don’t dry out the meat during grilling, as they have little fat. I like to add squeezes of lemon juice to olive oil, oregano, and other seasonings to marinate the cubed beef for about 20 minutes.
Yield: Makes about 12
2 pounds 10 ounces lean pork
2 teaspoons dried oregano
Salt and freshly ground black pepper
3 tablespoons olive oil
About 12 slices country bread, about 3/4 inch thick, halved if large
2 lemons, quartered, for serving
Trim any excess fat off the pork, but leave some on for flavor and moistness. Cut the meat into rough 3/4-inch cubes. Thread 6 pork cubes onto each skewer, leaving space at the top to spike the bread. Put the skewers onto a plate, sprinkle with the oregano that you crush between your fingers, a little salt, and pepper. Drizzle the oil over and turn to coat evenly. Preheat a grill to high and put the rack about 4 inches from the coals. Grill the souvlaki until nice and grilled looking here and there and still moist, not dry inside. Grill the bread lightly on both sides and spike it on the end of the skewers.
Serve on a plate, or on squares of parchment paper, scattering over some extra salt and oregano. Serve hot, with lemon juice squeezed over.
Find a link to Tessa’s recipe below