The quintessential Greek street food. Success relies on selecting a cut of pork with sufficient intramuscular fat (neck or shoulder) and marinating it heavily in an acidic, herbaceous lemon-oregano bath to tenderize the meat before subjecting it to aggressive, high-heat charcoal grilling.
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The Marinade. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
the meat. Add the pork cubes to the bowl and toss thoroughly with your hands, massaging the liquid into the meat. Cover and refrigerate for at least 2 hours (up to 12 hours max; beyond that, the lemon juice turns the meat mushy).
Skewer. Thread the pork cubes tightly onto the soaked wooden skewers, leaving about an inch bare at the bottom for handling.
Heat the . Prepare a charcoal for high, direct heat (or use a heavy cast-iron pan).
the Souvlaki. Place the skewers directly over the high heat. for 10-12 minutes , turning every 2-3 minutes , until all sides are deeply browned, slightly charred on the edges, and the pork is cooked through.
the pita. Lightly brush the pita breads with olive oil and them for 1 minute per side until warm and pliable.
Serve immediately. Traditionally served either on the stick with a squeeze of fresh lemon, or wrapped inside the pita with tzatziki, tomatoes, red onions, and french fries.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
