Pork Souvlaki
In this pork souvlaki preparation, well-seasoned pork pieces are generously soaked in a vibrant, savory marinade for an extended period. Pair it with rice and a refreshing cucumber-tomato salad for a delightful meal.
Ingredients
- ½ cup olive oil
- ½ cup dry white wine
- 1 medium lemon, juiced
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- salt and ground black pepper to taste
- 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 3 large bay leaves, broken into pieces, or more to taste
Instructions
- Whisk oil, wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours, or up to 5 days.
- When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove pork from marinade and shake off excess. Thread pork onto metal skewers, placing broken bay leaves between some pieces. Reserve marinade for basting.
- Cook skewers on the preheated grill for 10 minutes, turning and basting frequently. Discard marinade. Continue to cook until pork is cooked through, and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition
Calories: 233kcalCarbohydrates: 2gProtein: 18gFat: 16gSaturated Fat: 3gCholesterol: 49mgSodium: 59mgPotassium: 323mgFiber: 1gVitamin C: 11mgCalcium: 22mgIron: 1mg
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