Souvlaki is a Greek dish, made of marinated small pieces meat, grilled on skewers. However, as you can see here, it is also possible to prepare the dish using a grilling pan, without the skewers.
Though not part of the traditional herbs used in this dish, to compensate for the lack of smoky aroma in indoor grilling, I have added some roughly chopped rosemary to the dish. It burns when grilling and adds lots of aroma and flavor. If you want a more authentic dish, omit it.
Souvlaki is traditionally served with Tzatziki – a tasty yogurt dip, and with fresh pita bread. The combination of the succulent grilled meat and the fresh yogurt-cucumber dip is just wonderful, and explains why this dish is so popular for so long.
I’m sure once you’ll prepare it, you’ll agree.
Notes:
* Most Greek recipe call for use of pork shoulder. However, I’ve found that the pork tenderloin is better when not using an outdoor grill and skewers. If using both, you can switch to pork shoulder instead.
* Instead of pork, you can use lamb, beef or skinless and boneless chicken thighs.
* The Tzatziki tastes better when fresh, so it is best to prepare it just before serving.
* The best cucumbers for the Tzatziki are the small, seedless cucumbers, sold as “mini” or “baby” cucumbers, and sometimes also as “Persian” “Armenian” or “Israeli” cucumbers – depending on where you buy them. Whatever they are called, I highly recommend making the effort to find them, not just for this recipe but for any salad with cucumbers. They have thin edible skin, crunchy texture and wonderful fresh, sweet taste, and are great on their own as well, as a healthy and tasty snack.
Makes: 4
Prep time: 20 minutes
Chilling time: 2 hours
Grilling time: 10 minutes
Ingredients:
For the Souvlaki:
1.5 lbs (700 grams) pork tenderloin
1 large garlic clove, chopped
1 sprig rosemary, roughly chopped
1 Tbs dried oregano
1 tsp dried mint
2 Tbs fresh lemon juice
1 Tbs red wine vinegar
1 tsp salt
½ tsp freshly ground black pepper
¼ cup extra virgin olive oil
For the Tzatziki:
2 “mini” cucumbers (see note above) diced into tiny cubes
1 garlic clove, diced into tiny cubes, or grated
2 cups thick plain Greek yogurt, at least 2% fat
½ tsp salt
1/2 tsp dried mint
2 Tbs extra virgin olive oil
1. The Souvlaki: trim the tenderloin and cut into 1” (2.5cm) cubes. Place in a bowl and add the garlic, rosemary, oregano, mint, lemon juice, vinegar, salt and pepper, and mix well. Pour the olive oil on top, and mix gently. Cover with plastic wrap and place in the fridge for 2 hours. Bring to room temperature before grilling.
2. The Tzatziki: in a bowl, mix the diced cucumber, garlic, yogurt, mint, salt and 1 Tbs olive oil. mix well. Taste and adjust seasoning if needed. Add the rest of the olive oil on top and mix gently.
3. Grilling: preheat a grilling pan on high heat. Reduce the heat to medium-high and add the pork cubes, in one layer. Grill on all sides, for about 10 minutes, or until the meat is done but still moist. Serve immediately, with the Tzatziki and pita bread on the side.
Excellent Ronit, we love this using Lamb! Have a wonderful week. Cheryl
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Thank you Cheryl. Here I’ve used pork, but I make this dish with lamb as well. Always good! 🙂
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I’m drooling over this! Such wonderful flavors!
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Thank you Mimi! 🙂
It is a wonderful simple dish, bursting with fresh flavors. Worth trying. 🙂
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I really like the Tzatziki. Mint and yogurt are so good and a nice paring with any meat. Scrumptious!
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Thank you! 🙂 Fresh mint can also be used, but here I prefer the dried mint better. Not even sure why. It just works… 🙂
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Mucho yummo! I keep threatening to try tzatziki, but so far . . . maybe this nudge will push me over the edge. Pork bits are on sale this week, and on my grocery list for tomorrow already. The marinade looks good, too, so maybe I’ll get motivated. ;->
Virtual hugs,
Judie
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Thank you! 🙂 I love this simple yet so tasty combination. Well worth trying.
I hope you’ll enjoy the results. I’ll be happy to hear your comments.
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I’ll work on it! ;->
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Looks divine!
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Thank you Cindy! 🙂
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Spot on! I am going to Greece in October and can’t wait, love their food.
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Same here – they have simple, fresh down to earth and flavorful foods, especially in the less touristic islands. Enjoy your trip! 🙂
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This looks so wonderful! I just visited Greece in May. My husband and I took a cooking class where we learned to make tzatziki. The foods there were fresh, simple, and beautiful. 🙂
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Thank you Tonya! Coming from Israel, I was lucky to spent quite a few vacations in Greece and always enjoyed the food. 🙂
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I always make lamb souvlaki and it’s a family favorite. Going to try with pork next time. 🙂
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Lamb is also great, but has more pronounced flavor. I hope you’ll enjoy this version. I’ll be happy to hear your comments. 🙂
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I have never had the mini cucumbers before…always buy the English ones. I will have to give them a try! The Pork Souvlaki looks delicious 🙂
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Thank you Marisa!
The mini cucumbers are so full of flavor, I’m sure you’ll love them. 🙂
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I’m sure I will Ronit, have a wonderful week 🙂
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So beautiful and tasty
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Thank you Philip! 🙂
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Your recipe is definitely worth trying as pork tenderloin is one of my favorite cuts of meat. I’m just not into “fatty meats” even though they can be more tender. Looks delicious – just need to thaw the meat I have in my freezer 🙂
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I too prefer the tenderloin, especially for such recipes, as unlike in open grilling, the fat stays in the pan, and it can result a too heavy dish.
I hope you’ll enjoy the recipe. I’ll be happy to hear your comments. 🙂
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Looks great. On my way.
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Thank you, and you’re welcome! 🙂
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Looks so yummy!! 🙂
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Thank you Lili. It really was, and I will definitely make it again. 🙂
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reminds me of Cyprus, thanks for sharing 🙂
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Yes, it brings back wonderful tasty memories. Great to serve it with a glass of Ouzo and cold water on the side. 🙂
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LOVE Souvlaki with Tzatziki … *drool* 🙂
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Thank you! It’s one of my favorites too. 🙂
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combo looks so yum
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Thank you Smitha, I’m glad you liked the dish. It was very tasty. 🙂
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Reblogged this on Crackling Pork Rinds.
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