This is probably some of the best pork I have ever eaten. I was concerned that we wouldn't be having "authentic" souvlaki without using lamb, but this was fabulous. I omitted the green bell peppers from the recipe and only used 1 onion, as we only had 2 lbs. of meat. I was concerned about the use of soy sauce in the marinade (not a big soy sauce fan), but it added just the right amount of saltiness. We used cut-up center cut pork chops and grilled the kebabs - the meat was so tender it was almost falling off the skewers. Served it in grilled pitas with sliced tomatoes and a tzatziki sauce found on this site - deeelish!

Reviewed On: May 10, 2004

This was very good - made it to go with a souvlaki recipe found on this site. It was a tad watery, but I knew it would be as I didn't have time to drain the yogurt or cucumbers. The flavor was still out of this world!

Reviewed On: May 10, 2004

This sounded good on paper... I took another reviewer's suggestion to add bay leaves and onion to the pot, but it didn't seem to make a difference - the vinegar flavor overpowered the entire dish. My boyfriend said he liked it, but I wasn't that impressed. I used 2 tsps. of salt rather than Tbsps., but used all the soy sauce called for and the salt level seemed to be ok. The chicken came out very dry, and the sauce was almost too tangy to use. I poured the sauce through a colander to get all the chunks out and tried to reduce it, but it stayed pretty watery. Also, when I attempted to brown the chicken, the skin came off - I think broiling is definitely the way to go here to get a crispy outer texture.

Reviewed On: Mar. 26, 2004