Thursday, June 18, 2015

Greek Speak: Souvlaki

Don't call it a comeback, eaters - but I am trying diligently to post on the regular. Something that's difficult to remember when you're busy adulting is that sometimes you should do things because you enjoy them, not because you make money doing them. And as a working parent, you have to make time for those things. It was a nice kick in the pants to have more than one person tell me they miss my entries. So, here I am, making time for that thing that I love. Food. Making it, eating it and talking about it. 

Anyhow, technically, I've posted a souvlaki recipe here before, but it was more of a link to a souvlaki recipe. Considering the recipe is mine and I no longer work for that organization, I hosed the old entry and now you can find my recipe for souvlaki here. On thing I've changed - I no longer bother trying to make my own tzatziki. The FvF family is lucky enough to live by The Market in the Kettering/Centerville area, which meets all of our Greek food accouterments and craft beer needs. the owner makes his own tzatziki and stocks killer feta (imported and domestic), along with fresh pita bread. If you're not lucky enough to have a Greek deli or grocer nearby, try Frankensteining some of the recipes together you'll find on the internet. 

  •  pork loin chops trimmed of all fat and cut into 1" cubes
  • 4+ whole wheat pitas                                                                                                          For the marinade
Mix all of the marinade ingredients together in an air-tight container and place the pork cubes in the same container. Shake it up to make sure they're all coated and stick it in the fridge. 
1-2 hours will do the job, but the longer you marinate, the more flavorful it'll be. 
Before you're ready to grill, thread the marinated pork cubes onto skewers (if using wooden skewers, soak in water for at least 30 min). Grill about 12-15 minutes total, or until browned on all sides and cooked through.

Enjoy! That's really it! I like to serve it hot plate style, with sliced veggies, pita, feta and tzatziki. 


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