Greek Pork Souvlaki Kebabs Skewers

Hi! I'm now working from Wordpress. I've edited this post there, reformatted it so that it is much easier to read & follow my recipe. This link will take your directly to the recipe:

Greek Pork Souvlaki Kebabs Skewers

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

These pork souvlaki or 'meat on skewers' have been marinating in lemon, garlic, oregano and one of my best extra virgin olive oil. Expect it to taste succulent and mediterranean. 

I was craving to eat the gyros I had in Greece - very moist slices of pork curved off a vertical rotisserie stuffed inside round pita that had been folded into a cone.

The next best thing to those juicy pork slices (since I don't yet own a vertical rotisserie) is to make pork souvlaki. Not only can pork kebabs be served on its own, it is easily sliced into thin slices so that it can replace the meat shaved off a vertical rotisserie. Now, I can choose to have either pork souvlaki or pork gyros and who is going to stop me if I want both!

However you choose to serve the kebabs, they are tasty morsels. The challenge is in cooking the pork just right so that it remains juicy and tender. Overcooked, they toughened up and dry out.  Dedicate a few minutes to watch over them carefully and they will turn out fine.

This is the fourth in a series of 10 meze recipes that were inspired by my recent holiday in Greece. Click here, Greek Meze, Another Selection Of Wonderful Little Bites. For your easy reference, scroll down to the end of the post and you will find a table spread of all the 10 meze, the names of the meze and links to recipes that I have already posted.

GREEK PORK SOUVLAKI KEBAS SKEWERS                     

Prep:	15 minutes
Cook:	5 - 10 minutes
Inactive:	6 - 36 hours
Level:	Moderately easy
Serves:	2 to 3 for dinner or 6 as part of a meze
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	Might be cooked a day ahead. Cover in aluminium foil and heat through.

Just the ingredients 500g pork collar  1 Tablespoon dried oregano  2 and 1/2 Tablespoons lemon juice  3 Tablespoons extra virgin olive oil 1 teaspoon ground black pepper 3/4 teaspoon salt 2 Tablespoons garlic (~ 4 garlic cloves) Some extra virgin olive oil for brushing

Ingredients

1.10 lbs(500g) pork collar 

I use pork collar as it is a flavourful cut with sufficient fat distribution to prevent drying out. Pork tenderloin could also be used but it is a more expensive cut. 

1 Tablespoon dried oregano

2 and 1/2 Tablespoons lemon juice

3 Tablespoons extra virgin olive oil

1 teaspoon ground black pepper

3/4 teaspoon salt

2 Tablespoons (~ 4 garlic cloves) garlic cut into large dice

Some extra virgin olive oil for brushing

Method

Cut the pork into 1.18" X 0.78" X 0.39" (3cm X 2cm X 1cm).  The idea is to cut them such that the pork cubes will cook evenly and at about the same time. A thickness of 0.39" (1cm) is ideal as it is thin enough to ensure that the pork is cooked through.

Mix the remaining ingredients with the pork. Cover, refrigerate and marinate at least 6hrs and up to 36 hours.

As soon as you have refrigerated the pork, determine how many bamboo skewers you would need to thread the pork cubes and soak them in water. You don't want to risk the skewers burning.

10 minutes before you are ready to cook the pork, remove from the refrigerator and thread the pork cubes onto the skewers. Skewer them according to uniform thickness and do not pack them too tight to allow for even cooking. Pour marinade over them.

However you choose to cook the pork, it will cook through faster than you think. If overcooked, they will be hard and dry. Watch carefully, take them off the heat earlier than you think. If undercooked, you can return to the fire, if overcooked, you can't do a thing.

Just before grilling, coat the skewered pork with some extra virgin olive oil.

If using a panini grill

More often than not, I use my panini grill to cook the pork. It has adjustable top and bottom heating elements and grill marks. I turn both top and bottom elements to medium high heat on to medium-high heat.

It takes about 2 minutes to cook through.

If using an oven grill

If you are going to use your oven grill (top heat only), turn it on medium-high, closer to high. 

The meat should be 4" below the heating element. 

After ~ 4 minutes, I turn them.  It takes another ~ 3 - 4 minutes. 

Watch them carefully, do not move away. They should look browned

If using stovetop

Heat up a large frying (or grill) pan on medium-high heat. When the pan is hot, add the skewered pork. Do not overcrowd the pan.

If you do not have a fry pan large enough to fit the skewers, forget the skewers and fry the pork cubes directly in the pan. Do not overcrowd the pan.

Once the circumferences of the pork cubes have turned opaque, ~ 2 - 2.5 minutes, turn the pork over. 

Lower the heat to medium. It should take another ~ 2 - 2.5 minutes on this side, maybe less.

Best way to check that the pork is cooked through?

Unfortunately, a thermometer won't work as the pork is only 1cm thick.

Make a mental note of the first skewer that you place on your cooking vessel. The pork on it would in all likelihood be the ones to cook through first.

The surface of the pork should have either turned opaque or browned. When you prod of the pork cube, it will feel firm. Too firm however means it is over cooked.

When, I am unsure if the pork has cooked through, I use my kitchen scissors and make a cut through the thickest-looking cube of pork. 

If you have any pan juices left on your cooking vessel, pour it over the pork. If you have any raw marinade left, bring it to boil and pour over the cooked pork pieces.

Best served hot with some Tzatziki or to make pork gyros.

Tips

• The pork must be marinated and it must be marinated at least 6 hours. I had tried a recipe which called for the meat to be marinated just before it was cooked. The flavour of those kebabs were pretty bland and really not worth eating.
• You could marinate the meat and leave it in the freezer until you are ready to use them.
• Any leftover pork can be sliced thinly and be made into very good sandwiches. I heat up a frying pan until hot, drizzle in a little extra virgin olive oil and throw in the kebab slices to brown and warm quickly for a satisfying hot sandwich.

WHAT'S COMING UP NEXT?                                                 

Santorini Fava. Even though it is called 'fava', it is not made from fava beans but a yellow split pea. Mention Santorini Fava and Greeks know exactly what to expect. A plate of smooth dip made with Santorini's famous yellow split peas, sprinkled with chopped onions, capers, drizzled with extra virgin olive oil and a squeeze of lemon. 

My Greek inspired meze! 

First row. Left to right: Slow Cooked Octopus In A Sherry Vinegar Garlic Marinade, Moussaka - Baked Casserole Of Eggplants, Tomatoey Meat Topped With A Creamy White Sauce, Santorini Fava A Delicious Yellow Split Peas Dip, Marinated Grilled Peppers With Fig Balsamic Cream

Second row. Left to right: Greek Inspired Harissa-Style Hot Chilli Sauce To Go With Olives, 5 Minutes Grilled Cheese Meze, Santorini Tomatoey Tomato Balls/Fritters

Third row. Left to right: Crispy Whitebait And Sweet Onions Disk, Pork Souvlaki Kebabs Skewers, Tzatziki A Cucumber Yogurt Dip,  Oh So Soft Pita Bread