This Pork Souvlaki is traditional Greek street Food. The taste of Greece comes right to your kitchen as you are preparing this dish, which it is packed with such a flavor.
Every single time I prepare this Greek stapler it is transporting me at the time I went to Greece. Walking in those streets of Corfu island filled with small restaurants and vendors selling this amazing type of food. A Greek classic, souvlaki features marinated grilled meat at its best. Greek classic souvlaki combines marinated and grilled meat for a truly delicious meal. The dish can be modified and vegetables can be added. If you are like me you definitely want your veggies.
Making this meal is one of the easiest things you can do, and if it isn’t easy enough you can prep it ahead of time. There is no better way to start the day than with one of the simplest meals you can make.
When I moved from Bulgaria to U. S and particularly to Saint Louis, I was pleasantly surprise about the big Greek cuisine influence and the presence of a lot of Greek restaurants and tavernas. It makes my transition so much easier. When I left my country and family, knowing that something as comforting as this food is here makes me really happy and the absence of my family and friends bearable.
I used to eat Greek food all the time, as Bulgaria is a neighboring country of Greece. I never thought that moving across the ocean will bring me closer to my home country and the food there.
Souvlaki is one of the most popular dishes in Greece not only as a street food but in all restaurant and tavernas, and for a good reason. Marinated tender meat skewers grilled on charcoal and served with side dishes such as tzatziki sauce, homemade humus or olive tapenade. What can be better than this?
This is a prefect meal by itself, but you can always make it to a perfect platter for big gatherings, picnics and family dinners.
All the little but important touches make this recipe standing out. The pork marinate will give you all the yummy flavors that make this meal unique! My biggest secret for this recipe, no more :), is seasoning the pork with dry thyme. The dry thyme have this lemony flavor which I love. You can also use oregano but give the thyme a try. I promise you, you will love it.
So with no more stowing, lets get all the ingredients we need, a touch of love and some Ouzo :),
and lets get start it.
You Need:
| Pork Tenderloin | 850g or 1.5 pounds | ||||||||
| Bell Peppers | 4 | ||||||||
| Yellow or red Onions | 3 | ||||||||
| Olive Oil | 5 tbsp. | ||||||||
| Dry Thyme | 2 tsp. | ||||||||
| Salt | to taste | ||||||||
| Black Pepper | to taste | ||||||||
| Onion Powder | 1 1/2 tsp. | ||||||||
| Garlic Powder | 1 1/2 tsp. | ||||||||
Instructions:
Cut the pork into bite size pieces and put it in a large bowl. Add all the seasoning. I like to season a little bit on the heavy side with salt. My vision is that if you under season the pork it will leave your dish bland.
Allow the meat to marinate in the refrigerator overnight, or for at least 6 hours. Thread the pork onto skewers (if you are using bamboo skewers – soaked them in water before you thread the meat on them to prevent burning) and grill until cooked thoroughly on an outdoor grill, the stove top with grill pan or, like me, on my Ninja Foodie. Serve warm!
Serve with Tzatziki sauce, Olive Tapenade, Hummus, Pita bread and a cold beer or Ouzo.
Equipment you may find useful!