Karin Calloway

Food columnist for The Augusta Chronicle.

Souvlaki is favorite Greek dish

  • Follow Food

I love Greek food, but because the Greek Festival comes around only once a year, and it’s not until the fall, this week I’m cooking up a little Greek-inspired supper at home.

Souvlaki is a Greek dish of skewered, grilled meat with a side of yogurt sauce.  KARIN CALLOWAY/SPECIAL
KARIN CALLOWAY/SPECIAL
Souvlaki is a Greek dish of skewered, grilled meat with a side of yogurt sauce.

Souvlaki is a classic Greek recipe of skewered, grilled meat with a side of cool yogurt sauce. It’s traditionally made with pork, and I like to use lean pork tenderloin in the recipe. Alternately, you can cut up some boneless country-style pork ribs for the Souvlaki.

The pork is marinated for several hours or overnight in a combination of olive oil, fresh lemon juice, chopped fresh parsley, minced garlic and some seasonings: salt, a little dried oregano and freshly ground black pepper. I combine everything together in a zip-top plastic bag for easy cleanup.

Though pork is traditionally used in Souvlaki, the marinade is also delicious with chicken, lamb or beef.

The grilled chunks of pork are usually served on flat bread or pita, topped with dollops of Tzatziki sauce, a simple yogurt sauce.

A Greek salad and some roasted potatoes can complete your menu. I’ve included my recipe for Greek Salad to get you started.

SOUVLAKI

For the Souvlaki:

¼ cup olive oil

3 tablespoons fresh lemon juice, about the juice of
1 lemon

1 tablespoon minced fresh parsley

1 teaspoon minced garlic, about 1 large clove

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon freshly ground black pepper

2 pounds pork tenderloin or boneless country style ribs, cut into 1-inch pieces

Place all ingredients in a zip-top plastic bag and squeeze to combine. Refrigerate for several hours or overnight.

Heat a grill to medium according to manufacturer’s directions. Remove the pork from the marinade and discard the marinade. Thread pork on skewers and grill for 2-3 minutes per side, until done.

To Serve:

1 6-ounce carton plain Greek-style yogurt

½ cup shredded cucumber

1 tablespoon minced fresh parsley

1 tablespoon fresh lemon juice

Garlic salt and freshly ground black pepper, to taste

Pita bread

Combine the yogurt, cucumber, parsley and lemon juice in a bowl. Season to taste with the garlic salt and freshly ground black pepper. Cover and refrigerate until ready to serve. When pork skewers are done, remove pork and serve on pita bread with yogurt sauce.

Makes 6 servings.

GREEK SALAD

Juice of 1 large lemon

3 tablespoons fresh herbs (dill, parsley, basil, mint)

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 teaspoons minced garlic, about 3 cloves

1 cup extra virgin olive oil

1 large head red leaf or other lettuce, torn into bite-sized pieces

15 pitted Greek olives

2 avocados, pitted, peeled and diced

2 large, ripe tomatoes (or 3 or 4 Roma tomatoes), diced

1 medium cucumber, peeled and diced

4 ounces crumbled feta cheese

Combine lemon juice, herbs, mustard, Worcestershire, salt, pepper and garlic in a small bowl. Whisk in the olive oil. Set aside.

Toss all lettuce in a salad bowl. Add olives, avocados, diced tomatoes, cucumber and feta. Pour dressing over salad and toss to coat.

Makes 6 servings.

WHAT’S COOKING?

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


Loading...