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pork souvlaki questions

17 years ago

So I thawed a boneless pork loin yesterday in the hopes of making pork souvlaki. I don't do the grill outside thing very well so I wondered about how to cook them:

~ should I cut the pork into 1" cubes, marinate, then thread onto skewers and cook them in the Foreman grill for about 7-8 minutes?

~ cook the marinated cubes on skewers in a hot (475F) oven, turning a few times to brown them?

~ slice the pork loin into thin strips as if for stir fry, marinate them, then stir fry over high heat in a wok, before putting in a pita with tzatziki sauce, onion, tomato, etc.?

or do you have a better suggestion??? I do have a broiler at the very bottom of my stove, but I am leery of it - there are real flames under there! Yikes! My toaster oven has a broiler function also.

Any help is appreciated.

Teresa

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Comments (5)

User
17 years ago
Teresa, I've always used pork tenderloin to make pork souvlaki and I always grill it. Since grilling isn't one of your options I'd go with the foreman grill. Not sure what marinade you plan to use, but I would just rub the pork cubes with fresh garlic, (use the microplane to get a paste) salt, pepper, oregano and (lemon zest optional) and fresh lemon juice. I'd rub the pork early with the garlic and the oregano and lemon zest if using, but I wouldn't add the lemon juice until the last hour. Lemon juice will "cook" the meat.

Ann
magothyrivergirl
17 years ago
Teresa - this is so weird........I just now accidentally clicked on the Once a Week Cooking Forum thinking it was here. This was posted in the Old Family Favorites started in 2001- I thought it looked delicious - so I C&P. The posts there are very old - thought another GW glitch - still didn't realize it wasn't this forum. Started over - got to the right place (here) & I see your request for Souvlaki - this recipe sounds very easy & good. I think it must be fate - so you get to try it first :)

* Posted by shandon00 (My Page) on
Wed, Apr 1, 09 at 13:25

Love this thread!!!

Our family LOVES the no peek. Big hit. Thank you!

Here is one of my familys favorite!

Souvlaki

2 to 21/2 pounds of pork tenderloin cubed (chicken works well too)

MARINADE:
1/4 C Olive oil
Juice of 1 lemon
1 TBSP chopped fresh oregano (or 1tsp dried)
1 clove garlic minced
salt and pepper to taste

Marinate pork overnight
BBQ pork on skewers until done. Place on warmed pitas. Garnish with tomatoes and red onion and sauce.

SAUCE:
equal parts plain yogurt and sour cream
1 clove garlic minced
1 tsp rosemary
Mix and let sit overnight
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hawk307
17 years ago
Teresa:
All the ways sound good.
When we made it at Ceaser's ,my BIL's Pizzeria, we would
cut them into 1 1/4 inch cubes, no smaller.

Puree Garlic Cloves, add to EVOL along with a pinch of Oregano, Black Pepper, Salt, Parsley, and a dash of Sherry or Vermouth.

Marinate for an hour or so on the skewers, turning them.

Use your Broiler, don't be Chicken !!!

I don't think they have Broilers with Fake Flames.

Should take about 8 minutes, turning them a couple of times.
That'll be closer to Barbecue ing.

If you Broil them on All.Foil and bring the sides up, that'll help with the Spattering.

Put some of the Marinate on the Pita ,along with Fine Chopped Onions.
Put the Skewer on it, wrap and pull the Skewer out and take a big bite. Wooeeeie !!!!!

Thanks Teresa ! now I'll be thinking of Souvlaki all day !
LOU
teresa_nc7
Original Author
17 years ago
LOL..."fake flames" - that's a good one, Lou.

I've got the pork cubes marinating in EVOO, Penzey's Greek Seasoning, extra garlic, a little water (to moisten the Penzey's) and zest of lemon. I may try two skewers on the Foreman grill and the rest under the broiler just to see how I like them and how much time they take to cook.

Thanks everyone!
hawk307
17 years ago
Teresa:
I forgot something! For next time .
I use Zesty Italian Dressing for a Marinate, I add a little Garlic Powder.

You are Chicken !!! All you have to do is , have a couple of Firemen there for a snack.
I'm sure they would oblige.

You may like the Brioler a little better.
I can't think of Squashing them poor lil Tenderloins.
LOU

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