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Souvlaki
SUBMITTED BY:
Abby Benner
PHOTO BY:
ALFANN02
"Souvlaki is a Greek specialty made with tender cuts of meat. In this pork recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad."
RECIPE RATING:
Read Reviews
(419)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
15 Min
READY IN
2 Hrs 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers
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DIRECTIONS
In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
FOOTNOTES
Wine Tip
Try with a
Sauvignon Blanc
.
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REVIEWS
Reviewed on Sep. 5, 2003 by JLAMBERT
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JLAMBERT
Sep. 5, 2003
Excellent.I served it with my own recipe for tzatziki sauce... 1/2 container sour cream 1/4 cucumber, shredded and drained 3 cloves garlic, shredded 1 teaspoon dill weed salt to taste Mix, then let sit for an hour and then mix again...very garlicy and yummy...I used it on everything (hamburgers as a topping, dipping sauce, wraps, etc) You will ove it!
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36 users found this review helpful
Excellent.I served it with my own recipe for tzatziki sauce... 1/2 container sour cream 1/4...
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Reviewed on Feb. 22, 2007 by
Alexandra S.
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Alexandra S.
Feb. 22, 2007
My dear friends, good morning from Athens. This is a traditional Greek food and not a Chinese one. That means that if you really want to have an original Greek souvlaki, leave out the soy sauce.
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23 users found this review helpful
My dear friends, good morning from Athens. This is a traditional Greek food and not a Chinese...
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Reviewed on Aug. 9, 2003 by AJAYMC
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AJAYMC
Aug. 9, 2003
My husband and I really enjoyed this dish! I made it a little differently because we don't have a grill... I marinated pork chops & veggies for about 3 hours and then baked them in the marinade at 325 F. Once they were finished baking, I removed the chops & veggies and thickened the marinade with a little cream and flour until I had a nice sauce. Excellent flavor!!
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19 users found this review helpful
My husband and I really enjoyed this dish! I made it a little differently because we don't...
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Reviewed on Dec. 30, 2007 by Brian
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Brian
Dec. 30, 2007
As luck would have it, my grill ran out of gas right when I was about to prepare this dish. So, a lucky accident occurred thats worth another try! I dumped the entire thing, marinade and all, into a deep, stainless saute pan and sauted everything. I lidded the mixture for the first 3/4 of the cooking time (to ensure that the meat was cooked and the veggies soft). Following this, I increased the heat and removed the lid, thus boiling and thickening the remaining juices. The result was delicious! What was originally the marinade became a thick delicious sauce. The pork was ridiculously tender, and the greek flavor was prevalent throughout. The only thing I will be careful about next time is saltiness. I added the soy, as directed, but then also seasoned the dish and mine came out just a bit too salty.
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14 users found this review helpful
As luck would have it, my grill ran out of gas right when I was about to prepare this dish. ...
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Reviewed on Aug. 9, 2003 by
SHADOWMERV
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SHADOWMERV
Aug. 9, 2003
This recipe is AWESOME! We also served it on warm pita bread with cucumber sauce, called Tzatziki sauce on this website and submitted by Dinah, but I added 1/4 c. of mayo to keep it thicker. It turned out wonderful. I also topped the sandwiches with diced tomatoes. I used 2 lbs. of pork tenderloin (Hormel Always Tender brand) instead of 4 and it made five skewers of meet! And I even ommitted the green peppers. This was plenty for sandwiches. I still made the same amount of marinade and I'm glad I did. The marinade doesn't make that much and it was perfect for two pounds. I added a Greek seasoning, found in supermarkets, to both the marinade and the sauce instead of salt and pepper. Can't remember the name but it's in a yellow with red shaker container. It's a staple in our house. Thanks Abby for a real "keeper."
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13 users found this review helpful
This recipe is AWESOME! We also served it on warm pita bread with cucumber sauce, called...
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Reviewed on Aug. 4, 2003 by KELSEYSMOMMY
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KELSEYSMOMMY
Aug. 4, 2003
EXCELLENT!! This is so flavorful, and leaves the pork so tender! I can't believe how easy it is! And this is a very versatile recipe - I have made it with pork, chicken, and beef, and all are great. I have also made it on kabobs on the grill, or as a one-dish entree (stirring the marinaded meat, peppers & onions together and baking in one pan). And you can serve with rice, or in a pita and cucumber sauce. Best part is, nearly everyone likes it - even my kids (5 and 3), who don't like much!! Thanks for sharing.
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9 users found this review helpful
EXCELLENT!! This is so flavorful, and leaves the pork so tender! I can't believe how easy it...
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Reviewed on Dec. 12, 2007 by
PPERRY0501
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PPERRY0501
Dec. 12, 2007
My husband and his friend went NUTS over this. DH practically ran back to the kitchen for seconds! The only thing I did differently was I didn't skewer it; just tossed it in a baking dish and baked at 400 for 25 minutes. I served this over rice. Thanks a lot!
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7 users found this review helpful
My husband and his friend went NUTS over this. DH practically ran back to the kitchen for...
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Reviewed on Aug. 5, 2003 by MIKIPACZEK
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MIKIPACZEK
Aug. 5, 2003
Awesome recipe. I used it for a Greek themed dinner - and everyone raved about it. Even better than eating in Greektown, my guests all said. I was even surprised how good it was. I did double the marinade and used chicken breasts instead. SOOOO easy.
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7 users found this review helpful
Awesome recipe. I used it for a Greek themed dinner - and everyone raved about it. Even...
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Reviewed on Feb. 16, 2008 by
Jennifer
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Jennifer
Feb. 16, 2008
Delicious flavor but I needed to cook it a little longer. I don't like pink pork. Otherwise, this is a great recipe!
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6 users found this review helpful
Delicious flavor but I needed to cook it a little longer. I don't like pink pork. Otherwise,...
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Reviewed on Sep. 29, 2007 by
COOT226
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COOT226
Sep. 29, 2007
I have never had Souvlaki but it looked good and had so many rave reviews I had to try it. I am so glad I did - we were out of charcoal so I made it on the stove. It was wonderful. The meat was melt in your mouth tender and had sooo much flavor.I marinated the meat for 4-5 hours. When I started slowly browning the meat I put the red & yellow pepper and onion in the marinade for about 10 minutes. Then added that to the meat and let it simmer on the stove covered. It was Delicious !!!!!!! Leftovers the next day were really salty.