Thursday, June 08, 2006

Kalyn's Souvlaki Recipe (Souvlakia)

Kalyn's Souvlaki Recipe found on KalynsKitchen.com
Souvlaki is easy to make at home, and it's a perfect use for those ultra thick pork loin chops.


(Photo and recipe directions updated July 2008. The souvlaki skewer in this photo has more than one pork chop.)  Souvlaki is easy to make and delicious and I think it's the perfect thing for summer grilling.  It's a Greek dish, and the more authentic spelling of this would be Souvlakia. Souvlaki is traditionally made with pork, marinated in the Greek flavor trinity of lemon, garlic, and oregano, but Lamb Souvlaki is also common in Greece.  In the U.S. you can also see Chicken Souvlaki on the menu in American Green Restaurants. Whether you use pork, chicken, or lamb, Souvlaki is great served with Tzatziki Sauce.

Kalyn's Souvlaki
(Makes 4 -6 servings, recipe created by Kalyn)

Ingredients:
4 - 6 thick boneless pork chops (I used those ultra-thick pork chops from Costco and cut each one into six pieces)

Marinade Ingredients:
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 T red wine vinegar
1 T dried oregano (if you have fresh oregano, even better, use 2 T of fresh)
1 T finely minced garlic

Instructions:
Cut pork chops into cubes about 1 1/2" - 2" square and place in zip loc bag. Combine marinade ingredients and pour over meat. Marinate in refrigerator for 6-24 hours.

Preheat grill to high and let meat come to room temperature. Thread on to skewers, pressing meat closely together so it doesn't spin on the grill. (Double skewers are great if you can find them.)

When grill is hot, place Souvlaki skewers on grill and reduce heat to medium-high. Grill until very well browned on all sides, about 20-25 minutes. This is good served with Tzatziki sauce, a traditional Greek sauce made from yogurt, cucumbers, onions, garlic, and dill.


South Beach Suggestions:
With a salad of any type, this would be a perfect South Beach meal for phase one. For phase two or three, add Georgettes really Lemony Greek Pilafi, a recipe from my very authentically Greek friend Georgette. The pilafi is made with Uncle Ben's Converted Rice, a low-glycemic type of white rice.
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14 comments:

Nerissa said...

This is all very inspiring but I think I'd use the chicken and not pork. I'm sure it would be delicious.

karina said...

Just wanted to say a quick hola and tell you I've missed visiting, and blogging, but hope to be back in full swing soon. Happy June!

Kalyn said...

Nerissa, it would be great with chicken.

Karina, welcome back. Look forward to seeing you posting regularly soon.

Anonymous said...

Kalyn
This looks great! I'll have to give this a try - I need to find some double skewers like you have. I'm always looking for some "lighter" ways to use pork, as I get a bit tired of chicken all the time!

Karen

Kalyn said...

Karen, you can also cook it right on the grill without even using skewers. I've done that a few times. The double skewers are wonderful though.

Cyndi said...

Kaylin, I wrote the other day about those great chops from Costco, too! And I use a marinade just like yours with boneless pork sirloin, but never knew it had a name. How do you pronounce it? Soov lah' key?

Kalyn said...

Cyndi, great minds think alike and all that! I'd say it's pronounced Soo Vlah Key, and it's really the name of this Greek shish kabob dish rather than the name of the marinade. Try it, it's really good.

Pille said...

Kalyn - your post made me very hungry - I want some souvlaki now!!! Luckily, I'm off to Greece next week, so I'll get some there:)

Anonymous said...

I am a novice at cooking.
Would like to know when you say 1T of salt, or other ingredient, is that teaspoon, tablespoon or truckload?
Thanks,
Walt

Kalyn said...

Walt, this is what I use in my recipes:
1 T = 1 tablespoon
1 tsp. = 1 teaspoon

Happy cooking!
Kalyn

Anonymous said...

Kalyn, I love your blog. Do you think that Pork Tenderloin would work for this recipe? thank you, Allison

Kalyn said...

Thanks Allison. I think pork tenderloin would be okay for this, just be sure not to overcook since it's pretty lean.

Denyse Sy said...

Hi Kalyn. I love Greek food so I decided to make your Seasoned Grilled Pork Chops with Lemon and Oregano for my husband's lunch party with his friends. To go with the Greek themed menu I added a salad, the chicken mediterranean wraps which I ordered out and a seafood pasta dish. Your recipe was a hit! I am grateful to have stumbled into your food blog.

Would you have some good Greek salad recipes and grilled chicken with rice pilaf wraps recipes so I don't have to order out?
Greetings from Manila, Philippines.

Kalyn Denny said...

Denyse, so glad it was a hit. I do have several recipes for Greek Salad and grilled chicken and a good recipe for Greek Lemon Rice Pilaf as well. There is a recipe index on the left sidebar, or you can find any individual recipe by entering the name in the search bar on the top right.

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