Directions
Servings: 4
Ingredients
For the marinade
- Zest of 2 Lemons
- 4 oz Orange juice
- 1 oz White wine vinegar
- 1 tbsp Olive oil
- 1 tbsp Dried oregano
- 1 tbsp Rosemary - fresh chopped fine
- 1 tsp Honey
- Salt and pepper
For the pork
- 1 lb Boneless pork butt or similar
- 2 tbsp Olive oil
- Salt and pepper
Instructions
- Soak the wooden skewers in water for a few hours so that they don’t burn while cooking.
- Combine all of the ingredients for the marinade in a bowl.
- Cut the meat into bite sized cubes and place in a separate bowl.
- Add the olive oil, salt and pepper. Mix well.
- Add the marinade and mix to coat completely.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours or even better, overnight.
- The following day, thread the meat on the souvlaki skewers.
- You should have 4-6 souvlakia and grill on a grill pan over high heat or on a bbq, cooking for 4-5 minutes on each side.
- If you plan on air frying the souvlaki be sure to soak shorter skewers that will fit in the air fryer.
- Using the grill tray, air fry at 375ºF for 12 minutes turning at the half way point. The grill tray will help with getting those grill marks you want.
- Serve with tzatziki sauce, salad and pita bread.
Notes
Recipe source: Akispetretzikis.com
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