Pork Souvlaki

From: Chef #293364

On Jul 9, 2008

Fantastic! Marinated the pork for a full 24 hours. Served it for dinner with tzatziki, a traditional Greek salad, and rice pilaf. There were no left overs. Derf, thanks again for a real winner.

From: Mika G.

On Apr 29, 2008

Great recipe! I loved the marinade and the ease of sticking under the broiler. We served it with rice and nan bread. I think I cut my pork a little too small and overcooked it a bit but the flavor was great. Thanks for an easy but delicious meal!

From: Petie

On May 27, 2004

I lived in Greece for a couple of years and have been making souvlaki ever since. This recipe is a wonderful way to prepare the meat but is incomplete. I agree on the choice of pork over lamb due to cost. This recipe is greatly improved by doing the following; 1) fry up some sliced RED onions in a pan to add to the pita and just before pulling from the heat, add diced fresh ROMA tomatoes in with the onions until tomatoes are warm. 2) Coat your pitas with olive oil and grill them on both sides about the time your pork is done. 3) Take your grilled pita, add the meat from this recipe, then add the fried onions and tomatoes, then cover with tzatziki, then sprinkle with paprika. YUM! By the way, the traditional way to serve this in Greece is with fries cooked in olive oil. If you have never tried this, it is delicious.

From: Pets'R'us

On Mar 14, 2003

This is how Souvlaki should taste and how I remember eating it in Greece, we only didn't have the sunshine to go with it! Made Souflaki before but used too many other herbs I think. In this recipe the oregano is prominent and we found that gave it a very authentic flavor. Cooked them in the grill pan on the stove top and served them with a Greek salad, pita and Tzatziki Thanks Derf, another good recipe to go on the barbeque this coming summer!