Wednesday, March 21, 2007

Souvlaki, from Nastia



  • 2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
  • 1 teaspoon of ground Greek oregano (rigani)
  • 1/2 teaspoon of freshly ground pepper
  • 1 tablespoon of sea salt
  • 2 tablespoons of red wine (or good red wine vinegar)
  • 2 tablespoons of olive oil


In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.

    Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste.
    If using wine, the meat can be marinated for up to 2 days as long as salt is also used.

Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.

Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.

    Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using.

Yield: serves 3 (4 skewers per person) as a main dish.

As a meze: To prepare this recipe as a meze, use smaller skewers (5-6 inches long) and put 3-4 pieces of meat on each to make approximately 20 skewers.

Taste tip: If you have the spice sumac in your cabinet, rub a little on the meat before adding marinade ingredients.

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