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Pork Souvlaki

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Pork Souvlaki

      • Medium




      Pork Souvlaki

      Prep Time: 15 minutes
      Course: Main Course
      Cuisine: Greek
      Keyword: Feta, pork, salad, souvlaki, tzatziki
      Servings: 4


      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


      • 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.


      Recipe source: Akispetretzikis.com
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      Ian Cooks

      TasteofCotswoldDowns.com site owner

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