Published on March 7th, 2010 | by Gareth
Pork Souvlaki Recipe
Greek night anyone? – Pork Souvlaki
I love Greek cuisine, its simplicity and the wholesome ingredients it incorporates. Souvlaki is a very popular dish throughout Greece and is fantastic on the barbeque especially if it is a charcoal or wood fired. Pork is the traditional meat for souvlaki but lamb is often served in many tavernas’. Beef works well too.
- 1Kg cubed pork (or lamb).
- 2 Cloves minced garlic.
- 2 Tspns of oregano.
- 2 Tblspns red wine.
- 1-11/2 Tspns salt.
- 1 Tspn fresh cracked black pepper.
- 2 Tblspns olive oil.
- Healthy pinch of sumac.
Put the pork in a bowl and sprinkle the sumac over the meat and mix in. Cover and set aside in the fridge for 10 minutes.
Combine the remaining ingredients and mix well them add to the pork and sumac mix ensure the meat gets an even coating of the marinade. Return to the fridge for 2 hours or longer. I like to marinade for at least 24 hours but it can be left in the fridge for up to 2 days before cooking.
Unfortunately this got eaten (by the photographer I might add) before the photographer did their job, so no pictures.