Saturday, 19 October 2013

Souvlaki

Souvlaki 

Ingredients:

3-4 Boneless pork chops (or chicken pieces, I like thighs. . .)
1 White or red onion
2 Tablespoons oregano
2 Tablespoons basil
2-3 Cloves garlic
1/2 Cup olive oil
1/4 Cup red wine vinegar
2-3 Tablespoons Lemon juice
Salt and Pepper

Special Tools:
Kabob sticks

Instructions:

In a medium sized container with a lid, add the oregano, basil, olive oil, red wine vinegar, lemon juice and season with a bit of salt and pepper.

Dice the onion and the garlic and add to the marinade base. Mix well.

Cut the pork into 1 inch square pieces and add to the marinade. Stir to coat the pork completely.

Cover the marinade and put it in the fridge overnight, turning the pork occasionally so it is evenly coated.

The next day. . . 

Remove the pork from the marinade and string it onto kabob sticks. If desired you can also string some diced bell peppers and onions with the pork on the kabobs.

Grill or bake the kabobs over a medium heat (About 375°F) until cooked through. I usually give it about 20 minutes in the oven, or 6-8 minutes a side on a grill. Check with a meat thermometer to be safe!

Enjoy!

Notes:

Alrighty, so I was recently asked if I had any recipes for pork stir-fry, and sad truth is I totally don't have a single one. I have mentioned this before I didn't grow up eating much stir-fry, and I honestly don't think to make it overly often. Plus I always feel like I could do something a bit more exciting with pork.

But I like to try and make the world a happier place so here is one recipe that I use to make Pork Souvlaki Kabobs. Its a pretty simple recipe, with only a could ingredients. The key is to let it marinade at least overnight so the flavor goes right through the pork. Then I either grill it on my BBQ until done, or sometimes like when it's rainy out I will just place the Kabobs over my roasting pan and bake them in the oven. That way its like a stir fry in that it has vegetables, and is quick to throw together.

Also just so we are honest here, I always always always use my meat thermometer when I cook pork, I hate over cooked pork, but under cooked pork is never a good idea either. I suggest you do the same.

So Make the marinade and cut the pork up the night before, let it chill out in the fridge over night, string it on a kabob with some peppers and onions and grill or bake till done! Serve with rice or a spinach salad. And BAM we got a week night super ready to go in about 30 minutes!

So I am going to list this out like I was making pork souvlaki, but if you wanted you could switch the pork for chicken and still have excellent results.

This is also one of the recipes I used to land my soon to be husband. Just saying. . .

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