The Pioneer Woman Tasty Kitchen
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Souvlaki

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

Souvlaki is simply small pieces of marinated meat that are grilled on a skewer then served either on the skewer, or on pita bread with tzatziki sauce. I served mine in the latter fashion. I also skewered and grilled some red onion and sweet peppers for toppings.

Ingredients

  • FOR THE SOUVLAKI:
  • ½ cups Dry White Wine
  • 3 cloves Garlic, Chopped Fine
  • ½ cups Canola Oil
  • ¼ cups Extra Virgin Olive Oil
  • ⅛ cups Fresh Oregano, Chopped Fine
  • 2 Tablespoons Kosher Salt
  • 2 teaspoons Black Pepper, Ground Fresh
  • 1 teaspoon Fish Sauce (optional)
  • ½ teaspoons Ground Cumin
  • 2 whole Lemons, Juiced
  • 2 pounds Pork, Cut To 1 1/2" Cubes (I Used Sirloin Tip)
  • Warm Pita Bread, To Serve
  • FOR THE TZATZIKI SAUCE:
  • 1 whole Medium Cucumber
  • 1 teaspoon Sea Salt (or Kosher)
  • 1-½ cup Greek Yogurt, Or Drained Plain Yogurt
  • ⅛ cups Honey
  • 1 teaspoon Dried Dill
  • ½ teaspoons Ground White Pepper
  • ¼ teaspoons Granulated Garlic
  • ¼ teaspoons Ground Cumin
  • ½ whole Lemon, Juiced

Preparation

Important: Make sure that your dried herbs are fresh. They only last about six months, so if they’re old, get some new.

Prepare the tzatziki sauce. Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. This will help keep the sauce from being too watery.

Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt.

Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes. The salt will help draw some moisture out of the cucumber.

In the meantime, add all of the remaining sauce ingredients in a medium mixing bowl and whisk to combine. Cover and refrigerate.

When the cucumber has rested for 30 minutes, open one end of the plastic wrap and squeeze out as much water as you can.

Add the cucumber to the sauce, stir to combine, cover and refrigerate.

For the souvlaki, combine all of the marinade ingredients (everything except the pork) in a large mixing bowl and whisk to combine.

Put the pork in a large zip-top bag, add the marinade, seal while removing the air.

Place the bag in a lipped pan (to catch any leaks) and refrigerate 4 hours.

If you’re using wooden skewers, soak them in water for at least an hour.

Start your grill and prepare for direct cooking at medium-high heat (375-400ºF).

While your grill is heating, skewer the meat with five pieces on each skewer. If you want to serve grilled vegetables, skewer them separately.

Grill the pork and veggies direct for about four minutes per side.

Serve the pork on a warm pita smeared with tzatziki and topped with some grilled veggies.

Enjoy!

2 Comments

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meleimomof4 on 6.7.2011

I can not wait to make this. I have always wanted to try it and the local greek resturants was really plain tasting.

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callimakesdo on 6.7.2011

You’ve done it again! It’s early morning, but I want a Souvlaki! I can’t wait to try these. Our favorite restaurant adds onion and green pepper or zucchini which I would love too.

6 Reviews

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reeza on 2.1.2012

Mmmm… this tasted exactly like when you have it at a Greek restaurant! So delicious and easy to make!

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lmnoell on 11.13.2011

I’ve made this several times…it’s a keeper

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terrilw on 7.21.2011

This is awesome!! A great meal on a summer night. I used pork tenderloin and it was perfect. Next time I’ll do some grilled vegetables to add but it was delicious with just the meat and sauce.

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ricebelly on 7.8.2011

Fantastic marinade. Has just the right amount of tartness but with lots of earthy herbs. This has made it on my go-to list.

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tarab on 6.25.2011

Both recipes tasty and fairly easy. Thanks for sharing. I will make them both again!

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