Kalyn’s Souvlaki Recipe (Souvlakia)
|Souvlaki is easy to make at home, and it’s a perfect use for those ultra thick pork loin chops.|
(Photo and recipe directions updated July 2008. The souvlaki skewer in this photo has more than one pork chop.) Souvlaki is easy to make and delicious and I think it’s the perfect thing for summer grilling. It’s a Greek dish, and the more authentic spelling of this would be Souvlakia. Souvlaki is traditionally made with pork, marinated in the Greek flavor trinity of lemon, garlic, and oregano, but Lamb Souvlaki is also common in Greece. In the U.S. you can also see Chicken Souvlaki on the menu in American Green Restaurants. Whether you use pork, chicken, or lamb, Souvlaki is great served with Tzatziki Sauce.
4 – 6 thick boneless pork chops (I used those ultra-thick pork chops from Costco and cut each one into six pieces)
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 T red wine vinegar
1 T dried oregano (if you have fresh oregano, even better, use 2 T of fresh)
1 T finely minced garlic
With a salad of any type, this would be a perfect South Beach meal for phase one. For phase two or three, add Georgettes really Lemony Greek Pilafi, a recipe from my very authentically Greek friend Georgette. The pilafi is made with Uncle Ben’s Converted Rice, a low-glycemic type of white rice.