Reviewer:

lisa.s

Cooking Level: Intermediate

Living In: Chesterfield, Derbyshire, England, U.K.

Reviewed: May 9, 2012

This was good, but even as I was eating it I wondered about all the raving reviews. I used a 2 pound tenderloin with 1 onion and 1 green pepper, but I kept the amount of sauce the same. I put it all in a casserole and stuck it in the fridge for about 3 hours, then baked at 400 for about 20 minutes (we don't have a grill). The meat tasted good, but the flavors weren't that strong-and I don't think it tasted anything like souvlaki :P It was tasty, though, and easy-I'm sure I'll make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

erinjanice

Reviewed: May 7, 2012

3 1/2 Stars. Did not have the traditional Souvlaki flavor. Not sure what was off......maybe the soy sauce?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mamabing

Reviewed: Apr. 12, 2012

So good! I used chicken thighs instead of pork and it came out so good. The smell of this grilling was making my mouth water. I too served it with a tsatiki sauce. Next time I'm going to make sure I have pita bread on hand as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gen_squared

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Apr. 2, 2012

I've used this recipe numerous times...should have reviewed it before now. First time, I made as written and it was great. Second time, I doubled the lemon and garlic and added a bit more soy. Either way, delicious! Along with the pork, I skewered onions, bell peppers, cherry tomatoes, lemon quarters and mushrooms. Marinating 3-4 hours does the trick for my family.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

Reviewed: Apr. 1, 2012

My husband made this in the oven and it was delish!! He seared the meat, then put it in a pan, poured in the liquid mixture and put the peppers and onions on top of the meat, covered it with foil and cooked it at 350 degrees for the first hour, then 250 degrees for 2 more hours. Superb!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teebone123

Reviewed: Feb. 21, 2012

I made this with chicken and while it was good it wasn't the souvlaki I'm used to. I marinated this overnight and it still wasn't as garlicky as I'd like. I would at least double the garlic and increase the oregano to achieve the flavor of souvlaki at greek restaurant's I've been to. I didn't skewer this either; had my hubby just basket grill on the barbeque. Veggies were delish but still missed strong flavor in the meat...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GinaC

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jan. 21, 2012

This recipes never fails to please. I recently did a vegan version for a potluck and subbed the pork for eggplant. This marinade is great with pork, chicken, beef, lamb, tofu or just veggies. I've tried all variations and they all came out fantastic.

Was this review helpful? [ YES ]
3 users found this review helpful