Serve with tzatziki (recipe below) and pita bread. A Greek salad rounds out the meal.
I used pork for this dinner. Prepare the meat 1 day ahead.
1-1/2 lbs boneless pork loin or boneless chicken or lamb loin, cut into 1″ cubes
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic minced
2 teaspoons Greek seasoning (or use 2 teaspoons dried oregano, 1 teaspoon dried thyme,
1 teaspoon grated lemon zest, 1 teaspoon sea salt and 1 teaspoon ground black pepper.)
1 tablespoon water
Combine the olive oil, lemon juice, red wine vinegar, minced garlic, Greek seasoning and water in a plastic ziplock bag.
Place the pieces of pork in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate overnight.’
Place wooden skewers to soak in cold water for about 30 minutes before placing the meat on the skewers or use metal skewers.
Preheat an outdoor grill or a stovetop grill pan to medium-high heat. You may also use a broiler.
Thread the pieces of pork onto the skewers; discard unused marinade.
Grill the kebabs, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.
Serve immediately with tzatziki sauce and a small pita bread.
1 large cucumber, peeled and seeded
1/2 teaspoon Kosher salt
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onions), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 tablespoon minced fresh dill
1/4 teaspoon black pepper
½ cup crumbled feta cheese
Peel and seed the cucumber. Grate the cucumber on a box grater or finely chop. Place in a colander and add the salt. Let drain for 10-15 minutes. Turn out onto a paper towel, roll up and squeeze the towel to remove some of the liquid.
Place the yogurt in a mixing bowl. Add the grated cucumber to the yogurt along with the remaining ingredients and stir well. Taste and adjust seasoning to your liking.
Cover and chill in the refrigerator several hours before serving.
1/2 cup red wine vinegar,
2 garlic cloves, crushed,
1/2 teaspoon dried basil,
1 teaspoon dried oregano,
1 tablespoon sugar,
1/2 teaspoon salt,
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice.
Pour all the ingredients into a large jar and shake well..
Place the jar in the refrigerator for a few hours to blend the flavors.
Use the Greek dressing with your favorite Greek salad ingredients: romaine lettuce, green peppers, red onions, cucumbers, tomatoes, kalamata olives, pepperoncini and crumbled feta.
Barbara Ferg Carter
August 10, 2018 at 10:17 am
I LOVE Greek food, especially Greek Souvlaki. Wow! What a great menu this is, Jovina. It must have taken you HOURS to prepare.
August 10, 2018 at 10:31 am
Thanks, Barbara. Actually only about 30 minutes total.
August 10, 2018 at 11:55 am
Our Growing Paynes
August 10, 2018 at 2:59 pm
What a delicious and light meal for this unrelenting heat. 🙂
Marisa Franca @ All Our Way
August 10, 2018 at 3:06 pm
Perfect summer dishes. Unfortunately we can’t grill here nor do we have our metal skewers. I’ll save the recipe for when we can get to our things. Happy weekend.
August 10, 2018 at 4:05 pm
Happy weekend. Are you still house hunting?
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