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Souvlaki are tender pieces of meat (often pork in Greece, but can also be lamb or chicken) served with grilled vegetables. They're quick and easy to prepare, ideal for a summer meal on the go.
On skewers, in a wrap pita bread or simply on a plate, souvlaki is a traditional dish of Greek cuisine, and once you've tried it, you'll understand why!
💙 Why you'll love this recipe
- It's ultra-easy
- It is very fast
- She takes you all the way to Greece
✅ Gluten-free version
You can do this even if you're allergic or intolerant to gluten. Just check the labels to make sure the Greek yogurt, salt and pepper you buy don't contain any.
🧄 Which garlic to choose?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
👩🏻🍳Chef's tips
It's important that your pork must is thoroughly cooked inside, as pork can carry bacteria, which are killed during cooking.
💡 Frequently Asked Questions
Oven, plancha, barbecue or frying pan: make do with what you've got!
Cooked pork can be kept for 3 days in an airtight tin in the fridge. However, I advise you to add the vegetables at the last minute, so that they retain their flavor and juiciness.
My butcher recommended the loin, which is very tender and tastes delicious. You can ask him to pre-cut the loin into pieces, so that all you have to do is cook them and put them on the skewers.
Tomato: June to September included.
Cucumber: May to October included.
🇬🇷 Other Greek gems
- Ktipiti: Greek feta and bell pepper spread
- Gyros: pita, summer vegetables, meat and sauce
- Rizogalo: ultra-creamy rice pudding with orange blossom
If you make this Souvlaki, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Greek pork Souvlaki
Ingredients
- 1.9 lb pork shoulder
- 1 large tomato
- 1 ¼ cups cucumber
- 1 small zucchini
- 1 small red onion
- 1 ½ cups Greek yogurt
- 1 lime
- mint leaves
- 2 tablespoons oregano
- 2 tablespoons thyme
- Several basil leaves
- 1 garlic clove
- Salt
- Pepper
- Several pitas for serving, optional
Instructions
- In a frying pan with a drizzle of olive oil, sauté the sliced zucchini over high heat until tender.
- If your butcher hasn't cut the pork shoulder, cut it into coarse pieces. Place in a second frying pan with a light drizzle of olive oil and add the oregano. Fry over medium heat for 20-25 minutes, turning the pieces frequently. It's important that the pork is well cooked to avoid any risk of bacteria.
- Prepare the sauce by mixing the Greek yogurt, chopped herbs (thyme, mint and basil), pressed garlic clove and lime juice. Taste and adjust if necessary.
- Thread the pork pieces onto skewers and place in a dish. Chop the tomato and cucumber and place them in the dish too.
- Add the yoghurt sauce to the pork, finely chop the red onion and sprinkle with it.
- Season with salt and pepper, sprinkle with a few fresh herbs and serve with pitas if you like.
Notes
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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