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    Authentic Greek Pork Souvlaki Recipe: Tender, Flavorful Grilled Perfection

    Greek pork souvlaki represents one of Greece’s most beloved culinary traditions. These tender, marinated pork skewers deliver authentic Mediterranean flavors through a careful balance of olive oil, fresh lemon, aromatic herbs, and perfectly seasoned meat. Whether you’re planning a backyard barbecue or seeking to recreate the flavors of a Greek taverna, this traditional recipe will transport you straight to the sun-soaked islands of Greece.

    What Makes This Greek Pork Souvlaki Work

    Traditional Greek souvlaki differs significantly from other grilled meat preparations. The key lies in the marinade’s simplicity and the quality of ingredients used. Greek cooks have perfected this recipe over generations, focusing on allowing the natural flavors of pork to shine while enhancing them with Mediterranean staples.

    The overnight marination process is crucial for developing the deep, complex flavors that make authentic souvlaki so memorable. The acidic components from lemon juice and red wine vinegar work to tenderize the meat while infusing it with bright, tangy notes that balance perfectly with the earthy oregano and aromatic garlic.

    This authentic Greek pork souvlaki recipe brings the flavors of the Mediterranean to your table with minimal effort and maximum impact. The combination of quality ingredients, proper technique, and traditional flavors creates a dish that’s both satisfying and memorable, perfect for entertaining or family dinners.

    Cultural Context and History

    Souvlaki has ancient roots in Greek cuisine, with references dating back to Homer’s Odyssey. The word “souvlaki” comes from the medieval Greek “souvla,” meaning spit. This cooking method represents one of humanity’s oldest food preparation techniques, refined over millennia in the Mediterranean region.

    Modern Greek souvlaki became popular throughout Greece in the 1960s and has since become synonymous with Greek street food and taverna dining. Each region of Greece has its own slight variations, but the fundamental preparation method remains consistent.

    RECIPE OVERVIEW

    Prep Time: 15 minutes (plus overnight marinating)Cook Time: 12 minutesTotal Time: 8 hours 27 minutesServings: 4-6 peopleDifficulty: Easy

    Essential Ingredients for Authentic Flavor

    For the Marinade:

    1½ pounds pork tenderloin, cut into 1-inch cubes

    ¼ cup extra virgin olive oil (preferably Greek)

    3 tablespoons fresh lemon juice (about 1 large lemon)

    2 tablespoons red wine vinegar

    3 cloves garlic, minced

    2 tablespoons dried oregano (Greek oregano preferred)

    1 tablespoon fresh thyme leaves

    1 teaspoon freshly grated lemon zest

    1 teaspoon sea or Himalayan salt

    1 teaspoon freshly ground black pepper

    Equipment Needed:

    6-8 wooden skewers

    Large mixing bowl

    Whisk

    Plastic wrap or airtight container

    Outdoor grill or grill pan

    Step-by-Step Preparation Method

    Preparing the Marinade

    Begin by creating the marinade foundation. In a medium mixing bowl, combine the extra virgin olive oil, fresh lemon juice, and red wine vinegar. The quality of these three ingredients will significantly impact your final result, so choose the best available options.

    Add the minced garlic, ensuring pieces are small enough to distribute evenly throughout the marinade. Incorporate the dried oregano, which provides the distinctive Greek flavor profile that makes souvlaki instantly recognizable. Fresh thyme adds a subtle herbal complexity that complements the oregano without overwhelming it.

    Finish the marinade with freshly grated lemon zest, sea or Himalayan salt, and freshly ground black pepper. Whisk all ingredients together until well combined and emulsified.

    Marinating the Pork

    Cut the pork tenderloin into uniform 1-inch cubes to ensure even cooking. Place the cubed pork in a large bowl and pour the prepared marinade over the meat. Using clean hands or a large spoon, toss the pork thoroughly to ensure every piece is completely coated with marinade.

    Cover the bowl tightly with plastic wrap or transfer the pork and marinade to an airtight container. Refrigerate for a minimum of 4 hours, though overnight marination (8-12 hours) produces the best results. The extended marinating time allows the flavors to penetrate deeply into the meat while the acids begin their tenderizing work.

    Preparing for Grilling

    About 30 minutes before cooking, grab six to eight wooden skewers and soak them in cold water. This prevents burning during the grilling process and makes handling easier.

    Remove the marinated pork from the refrigerator 15 minutes before grilling to allow it to come closer to room temperature, which promotes more even cooking.

    Grilling Instructions for Perfect Results

    Preheat your outdoor grill to medium-high heat. If using a gas grill, aim for temperatures around 400-450°F. For charcoal grills, the coals should be hot with minimal flame.

    Thread the marinated pork pieces onto the pre-soaked skewers, leaving small spaces between pieces to allow for even heat circulation. Discard any remaining marinade to prevent cross-contamination.

    Place the skewers on the preheated grill and cook for 10-12 minutes total, turning every 2-3 minutes to ensure even browning on all sides. The pork is done when it reaches an internal temperature of 145°F and shows no pink in the center.

    Serving Suggestions and Accompaniments

    Serve Greek pork souvlaki immediately while hot and juicy. Traditional accompaniments include:

    Tzatziki Sauce: The cooling cucumber-yogurt sauce provides a perfect contrast to the warm, seasoned meat.

    Greek Village Salad: Fresh tomatoes, cucumbers, red onion, olives, and feta cheese dressed with olive oil and vinegar.

    Warm Pita Bread: Soft, warm pita bread for wrapping the souvlaki or sopping up juices.

    Lemon Rice: Fluffy rice seasoned with lemon juice and fresh herbs.

    Greek Style Oven Roasted Rutabaga: Oven roasted rutabaga seasoned with olive oil, lime, and oregano.

    Expert Tips for Success

    Choose Quality Pork: Pork tenderloin provides the most tender results, but pork shoulder cut into cubes works well for a slightly more robust texture.

    Don’t Skip the Marinade Time: While 4 hours minimum will work, overnight marination produces significantly better flavor and tenderness.

    Control Your Heat: Medium-high heat prevents burning while ensuring proper cooking. Too high heat will char the outside before the inside cooks through.

    Rest Before Serving: Allow the cooked souvlaki to rest for 2-3 minutes after grilling to redistribute juices.

    Storage and Reheating

    Leftover souvlaki can be refrigerated for up to 3 days in an airtight container. To reheat, warm gently in a 300°F oven for 5-7 minutes or in a skillet over medium-low heat until heated through. Avoid microwaving, as this can make the meat tough.

    Recipe Variations and Adaptations

    Chicken Souvlaki: Substitute boneless chicken thighs or breasts, adjusting cooking time to ensure internal temperature reaches 165°F.

    Indoor Cooking: Use a cast iron grill pan or broiler when outdoor grilling isn’t possible. Broil 4-5 inches from heat source, turning once.

    Marinade Alternatives: Add a tablespoon of Dijon mustard for tanginess or a pinch of red pepper flakes for heat.

    Frequently Asked Questions

    Can I make this recipe without a grill? Yes, use a cast iron skillet or grill pan over medium-high heat, or broil in the oven 4-5 inches from the heat source.

    What’s the best cut of pork for souvlaki? Pork tenderloin offers the most tender results, though pork shoulder provides more flavor but requires longer marinating time.

    How long can I marinate the pork? Safely marinate for up to 24 hours. Longer marination doesn’t significantly improve flavor and may affect texture.

    Can I freeze the marinated pork? Yes, freeze in the marinade for up to 3 months. Thaw completely in the refrigerator before grilling.

    Authentic Greek Pork Souvlaki

    Authentic Greek pork souvlaki with tender, marinated pork grilled to perfection. This traditional Mediterranean recipe uses simple ingredients like olive oil, lemon, and oregano to create incredibly flavorful skewers. Perfect for summer grilling and family dinners.
    Servings: 6

    US Customary – Metric

    Marinate: Whisk olive oil, lemon juice, vinegar, garlic, oregano, thyme, zest, salt, and pepper. Coat pork cubes, cover, refrigerate overnight.Prep: Soak 6 wooden skewers in water for 30 minutes.Grill: Preheat grill to medium-high. Thread pork onto skewers, discard marinade.Cook: Grill 10-12 minutes, turning every 2-3 minutes until cooked through.Serve: Serve immediately, don’t forget the tzatziki!

    Calories: 168kcal, Carbohydrates: 2g, Protein: 23g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 378mg, Potassium: 487mg, Vitamin A: 85IU, Vitamin C: 5.7mg, Calcium: 41mg, Iron: 1.9mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

    This recipe was originally posted on July 29, 2018 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.

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    Buffalo Chicken Skewers

    If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!

    Please, let me start with a serious warning: these skewers, they are quite fiery. Not as in extremely, almost unbearably fiery, but still… they are VERY hot and spicy, so they are obviously not for you if you are not a fan of heat! 
    That said, if you happen to be a appreciate a little bit of heat from time to time and can’t get enough of your Buffalo Wings, then I can already predict that, once you’ve had a taste of these babies, you will totally adopt them and forget all about your beloved wings… 
    Cuz indeed, with these skewers, you get all the same great fiery taste you love so much, only you get to enjoy so much more of that juicy, tender chicken meat! And as an added bonus, the chicken skewers are so much easier and quicker to make, not to mention SO MUCH cleaner to eat! 
    Go ahead, try them today. I am absolutely positive that you will never look back! 

    Your first course of action should be to place 8 wooden skewers to soak in cold water and leave them in there for at least 30 minutes.
    While that’s happening, bring a cup of Frank’s Red Hot, a 1/4 cup of ghee (you could also use butter if you wanted to) and 2 cloves of minced garlic to a boil. Then, reduce the heat and let that simmer for a minute or two. Whisk in a few tablespoons of sriracha, some cayenne pepper and chipotle powder; remove from heat and let cool for 15 to 20 minutes.

    Once your Buffalo sauce is done cooling, preheat your outdoor grill to medium-high.
    Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce.

    Stir to coat really well, making sure that all the pieces of chicken get their share of that heavenly sauce!

    Now thread the pieces of chicken onto the soaked bamboo sticks;
    I hate to break it to you, but there is no way to do this cleanly… your hands WILL get dirty and messy, covered in that fiery sauce… I spared you the rather unpleasant sight and cleaned my hands before I took the picture, but even at that, I still managed to get my fingers dirty just by lifting that skewer from the plate!
    So yeah, be warned: this IS a messy job, but totally worth it, I swear!

    Place the chicken skewers on the hot grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10 to 12 minutes total.
    Sorry I didn’t manage to get a decent picture of those skewers on the grill… it was so hot, bright and sunny that day, I could barely see what I was doing with my own eyes. The camera just couldn’t deal!
    Also too, here’s another thing that I hate to tell you, but no matter what you do, your wooden skewers they will most likely end up burning, and maybe even catch fire! After all, you ARE dealing with wood and an open flame! But it doesn’t really matter in the end, does it? What’s really important is that they carry their task of keeping your meat together!
    So, once your chicken is cooked to your liking, remove the cooked skewers to a plate, brush them generously with more of that yummy Buffalo sauce and then hit them with a handful of chopped green onions, if you are so inclined. Serve with the classic celery and carrot sticks.
    Oh! and if you happen to have more of that tasty sauce left still — and if you also happen to be of the brave kind — use it as a dipping sauce…
    Hmmmm, now that’s what I call finger lickin’ good!

    Buffalo Chicken Skewers

    If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!
    Servings: 8 skewers

    US Customary – Metric

    8 boneless skinless chicken thighs, cut into 6 pieces*

    For the Buffalo sauce

    Place 8 wooden skewers to soak in cold water for at least 30 minutes.

    Bring the Frank’s Red Hot, ghee and garlic to a boil, then reduce the heat and simmer for 1 or 2 minutes; whisk in sriracha, cayenne pepper and chipotle powder, then remove from heat and let cool for 15-20 minutes.

    Preheat your outdoor grill to medium-high.

    Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce. Mix to coat really well then thread the pieces of chicken onto 8 bamboo sticks;

    Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10-12 minutes total.

    Remove the cooked skewers to a plate, brush them generously with more of that Buffalo sauce and garnish with chopped green onions if desired; serve without delay.

    *Make sure you read your labels if on a Whole30. Choose a brand that’s free of sugar and other unapproved ingredients! 

    Calories: 170kcal, Protein: 19g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1095mg, Potassium: 254mg, Vitamin A: 120IU, Vitamin C: 2.8mg, Calcium: 10mg, Iron: 0.8mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    Lemon Garlic Shrimp Skewers

    Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer! 

    You can’t really ever go wrong with shrimp skewers… I mean, the critters themselves are so tasty, you barely have to do anything to them in order to turn them into a feast! As far as I’m concerned, you could practically just grab them, skewer them and throw them on the grill without any other form of treatment whatsoever and they would be delicious.
    But, if you wanted to kick things up a notch without adding to much work to the equation, I’ve got just the solution for you.
    In fact, this recipe is so easy, you barely even need a recipe to make it… all you need are a few pounds of large raw shrimp, a little bit of evoo, the zest of a lemon, a few cloves of garlic and a handful of chopped parsley. Oh, and a few minutes of your time!
    Let me show you how it goes…  

    First, grab a non-reactive container, such as pyrex, ceramic, glass or plastic. In it, place 48 large raw shrimps — peeled and deveined — a few tablespoons of extra-virgin olive oil, a handful of chopped parsley, a couple of minced garlic cloves, the grated zest of a lemon as well as a light sprinkle of salt and pepper.
    Do go very easy on the salt… shrimp is already pretty salted as it is, and the lemon totally brings out that saltiness. So really, don’t overdo it! 
    Also, the choice of leaving the tail on or removing it is entirely up to you… I think it’s prettier with, but ultimately, the decision is yours! 

    Stir all the ingredients delicately to insure that all the shrimps are evenly coated; cover this with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.
    You’ll also want to place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.

    When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.
    If you want to make them extra pretty, thread each shrimp facing opposite directions

    Now place the skewers on the hot grill and grill them for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.

    And that’s it, you’re already done! All that’s left to do now if remove your skewers from the grill, garnish them with a little bit of chopped parsley and slices of lemon, if you feel like it, and then serve without delay.
    These shrimp skewers are wonderful served with a side of rice and a light green salad. Totally restaurant worthy! 

    Lemon Garlic Shrimp Skewers

    Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer!
    Servings: 8 skewers

    48 large wild caught shrimp, peeled and deveined (about 2lbs total)
    2-3 tbsp extra-virgin olive oil
    2-3 tbsp finely chopped fresh parsley
    3 garlic cloves, minced
    the grated zest of 1 lemon
    very light sprinkle of salt and pepper

    Place all the ingredients in a non-reactive container, stir delicately to insure that the shrimp is evenly coated; cover with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.

    Place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.

    When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.

    Place the skewers on the hot grill and grill for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.

    Remove from grill, garnish with chopped parsley and slices of lemon if desired, and serve without delay.

    Calories: 113kcal, Carbohydrates: 1g, Protein: 15g, Fat: 4g, Cholesterol: 142mg, Sodium: 642mg, Potassium: 137mg, Vitamin A: 285IU, Vitamin C: 1.7mg, Calcium: 65mg, Iron: 0.3mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO