Classic Souvlaki Kebabs

Classic Souvlaki Kebabs

Inspired by the Souvlaki Gr Truck

Ingredients

Serves 6

1 ½ lbs / 680 gr pork (I like to use either tenderloin or butt), cut into about ¾-inch chunks

Marinade

4 tablespoons olive oil

Juice of 1 lemon

2 garlic cloves, minced

1 tablespoon red wine vinegar

1 tablespoon dried mint

1 tablespoon dried oregano

¼ teaspoon ground black pepper

Pinch of salt

Directions

In a small bowl stir olive oil, lemon juice, garlic, vinegar, mint oregano, black pepper, and salt.

In a shallow sealable container or in a large Ziploc bag, combine pork chunks and marinade. Cover or seal and marinate in the refrigerator for 30 minutes, or longer if you want the flavors to get a bit more intense.

When ready to cook, remove pork chunks from the marinade and thread onto skewers (or onto bamboo sticks that have been soaked in water), leaving little spaces between them so that the heat cooks everything evenly.

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates.)

Grill the kebabs, until cooked through and nicely browned and done on all sides, about 10 to 12 minutes.

Squeeze a bit of lemon juice on the kebabs and serve with tzatziki.