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Tuesday, March 28, 2017

Pork on a Stick

Janet Groene's
Pork Souvlaki
    Spend a little more time up front and enjoy the pay-off in a flavor-drenched pork treat from the grill. Marinate a minimum of 30 minutes and as long as overnight.  The longer, the better. Pork requires thorough cooking so, if you choose to add vegetables to the skewers, keep in mind that they will be well done.
    Souvlaki is traditionally served in a fold of pita bread but you can also nibble it right off the skewers or plate it for a knife-and-fork meal. It's also traditionally made with lamb, but pork is so much more affordable.

Juice of one lemon
Equal measure in olive oil
2 teaspoons each dried, crumbled oregano, minced garlic, salt, pepper
1 ½ to 2 pounds lean, boneless pork cubes
Metal skewers or soaked bamboo skewers

    Put everything in a bag and refrigerate, turning from time to time to distribute flavors. Shake off excess marinade, thread pork on skewers and grill, turning several times, until pork is well browned on all sides. Serves 4 to 6. 

See more of Janet Groene's shortcut recipes at

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