Reviewed: Sep. 28, 2008

Great recipe! I made mine with Chicken - bf doesn't like pork. Served with Greek Tzatziki by Leelee Cooks and Greek Orzo Salad by Patrice.

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JVRocks

Cooking Level: Expert

Home Town: Holton, Kansas, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Sep. 26, 2008

I lived in Greece for awhile and have to say, this recipe brought back some wonderful memories! If I've got them, I throw some cherry tomatoes on the skewer just for another added taste (not as authentic but tasty all the same). I serve the souvlaki in a pita with homemade tzitziki sauce and it's delightful! Have served this to company and gotten rave reviews!

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 21, 2008

The only change I make to this recipe is to use beef tritip instead of pork. The marinade is excellent for this recipe and we use it on everything now. Really good on chicken too. We even use it as salad dressing!

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angelasunshine

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

I marinated the meat over night as well as mushrooms. This souvlaki was delicious, very flavorful. Everyone loved it. It is a favorite in our house for sure.

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foxyroxy6

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Reviewed: Sep. 20, 2008

This is one of the best recipes that I've tried given the time/quality ratio. Everyone loves this meal, and it requires so little effort! I use red peppers, and lots of extra onions. Purple onions instead of yellow is my family's preference by far.

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TMARKLE

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Fremont, California, USA

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Reviewed: Sep. 17, 2008

For years my husband has raved about the pork that one of his friends makes when they tailgate at football games. I have tried every recipe for pork that I could find but he did not like any of them... until now! This is fantastic!

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Susan C

Cooking Level: Intermediate

Living In: Madison, Connecticut, USA

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Reviewed: Sep. 9, 2008

This was just so delicious....I hardly ever do pork on the grill for fear of it drying out and not being tasty enough. Well this recipe is excellent...marinated the meat for over 24 hours. It was soooo flavorful and moist. Will most definately make again, family loved this as well! Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Sep. 8, 2008

I was put off by this one because of the soy sauce, but after I read the reviews I dropped the soy sauce and added a little white wine instead. I should have added a little more salt but I forgot. I won't next time. I lived in a suburb of Athens when my husband was still active duty Air Force and this souvlaki brought back all kinds of pleasant memories. It smelled wonderful while grilling and tasted wonderful. My husband thought so too. I made my own recipe of tzakiki and had some fresh French bread (which isn't quite as good as bread from a neighborhood Greek bakery but you take what you can get in Texas. Thanks so much for this recipe. I will definitely make this again!!

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JACQUI623

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 5, 2008

I read the review about leaving out the soy sauce to make traditional Souvlaki, and made two batches, one with the soy sauce and one without. I thought they were both very good. Most of my guest preferred the kabobs made with the soy sauce. The marinade works well with other types of meat. I use it for shrimp (without soy sauce) and marinate the shrimp 15-20 minutes.

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Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Sep. 4, 2008

This was the best marinade ever! My husband and daughter had a fit over it and begged me to make it the very next night! The first time I made it with chicken, but had to bake it because it was raining outside (I just left it in the marinade and baked it at 350 for 30 minutes). Two days later we tried it with pork and as luck would have it, it rained again! Nevertheless, this was great and will be used again and again.

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CookingMama

Cooking Level: Intermediate

Home Town: Southport, Florida, USA

Living In: Chelsea, Alabama, USA

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Reviewed: Sep. 4, 2008

LOVED IT!!!!!

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LISSALEIGH72

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 30, 2008

Update:I agree with the reviewer today-so what if soy sauce is not Greek. This is my very favorite "Greek" marinade! In fact we are having pork loin along with fresh squash, fresh bell pepper and fresh onion for kabobs tonight. BUT, this marinade has been delicious also with other meats! Thanks, Nobody'sGirl for such a winning recipe!

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rosebud434

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

This is great - didn't use soy sauce and used chicken instead of pork.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 23, 2008

This was great! I was very skeptical about the soy sauce, so I only made a half recipe. I marinated overnight and cooked in a baking dish in a 350 oven for 45 minutes with the veggies. I could not pick up even a hint of soy sauce! Served with yogurt sauce and whole wheat pitas. YUM!

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17sugars

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Reviewed: Aug. 22, 2008

This was super easy to make and absolutely delicious! I used half to make the recipe on skewers cooked on the grill. The next day I cooked the remainder on the stove top and was equally yummy!

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NVTHIELE

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Reviewed: Aug. 16, 2008

Very good and very tender!! The whole family loved it. Followed the recipe exactly!! Will definately make again!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 14, 2008

I make these on a regular basis. I buy pork loins on sale, cut my meat up and add the pork chunks and marinade to a freezer bag. I freeze it until I need them, works beautifully.

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MrsKatt

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: Aug. 12, 2008

Loved it! The only change I made was not to use the soy sauce and it came out perfect! Thanks for sharing the recipe!

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Sammy

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

This was GREAT! I took the advice of a previous reviewer and did not use the soy sauce. Instead I used about 1/2 tsp of sea salt. The flavors of the lemon and the olive oil were just exquisite - a definite keeper!

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