Written by Pork Souvlaki, Greek Salad, Garlic Bread
Shopping List:
Pork roast (arm or rump) 1/2 lb per adult
Check your seasonings – oregano? rosemary? thyme? Cavendars?
1 lemon
Oil
Broth or beer
garlic clove
1 cucumber
1 tomato
4 oz Feta cheese
red onion, olives, peppers (optionals)
Vinaigrette
Bread for Garlic bread
Skewers for cooking the pork on. If you don’t have metal skewers, use the wooden ones, but soak them overnight to prevent from charring
To marinade the Pork
Cube the pork into a uniform size(as best you can – this ensures even cooking) and place in a resealable bag, add
juice of 1/2 lemon + 1 tsp of lemon zest (the yellow only from the rind of the lemon)
oregano – 2 tbsp fresh, chopped or 1/2 tsp dried
thyme – 1/2 tbsp fresh, or 1/4 tsp dried
rosemary – 1/2 tbsp fresh, or 1/8 tsp dried
1 Tbsp EEVO (or any oil will do)
1/3 C Beer (or broth)
1/2 Tbsp Cavendars seasoning
Garlic clove, minced – Marinade the port for 3-4 hours.
Place the pork on the skewers, grill or broil on low – turning once.
Serve this with greek salad, recipe follows
Cube the cucumber, tomato, and Feta bite size – Toss with
Red onion, slices (optional)
Vinaigrette – your favorite 1/2 Cup**
klamata or your favorite greek olives (optional)
Peperoncini peppers (optional)
**To make your own vinaigrette – pour scant 1/4 C red wine vinegar and rice vinegar each in a bowl. Drizzle in olive oil with a whisk until emulsified (turns thick yellow) usually a 1/2 C approximately. Season with salt & pepper – perhaps your favorite herb to taste.
Serve with Garlic Bread
