Sometimes my Greek roots call to me and I feel the sudden urge to cook some Greek specialty. This weekend for instance the glorious sunshine begged for some Souvlaki on the grill and so I willingly obliged. Souvlaki sounds like a very simple dish, but like Bolognese in Italy, each region in Greece has it’s own variation. The trick to this dish is marinading the meat properly. The basic marinade usually involves olive oil, lemon and garlic, mine is a little more refined than that:
- Chilli peppers (use as many as you like depending on how spicy you want your Souvlaki to be)
- Red bell pepper
- Olive oil
- Lemon juice
- Greek yogurt
- Salt, Pepper, thyme and oregano
Peel and chop the garlic, onions, bell pepper and pepperoni.
Mix them to a marinade with the lemon juice and olive oil using food processor.
Add salt Pepper and oregano to taste.
- Cut and dice the meat into bite-sized chunks and marinade in the fridge overnight (or at least a couple of hours)
- Thread pork chunks and separated by onions onto skewers.
- Cook the skewers for 10 to 15 minutes on the grill, turning frequently for even cooking.
- In the mean time prepare the pistachio dip by peeling and roasting the pistachios in a pan for 5 minutes on high heat without oil.
- In a bowl mix the Greek yogurt with olive oil and lemon juice, adding salt and pepper to taste.
- Add the crushed roasted pistachios, saving some for garnish.
- Serve the dip drizzled with olive oil and pistachios.
Tips & Tricks
Although barbecued is the best way to cook Souvlaki, the skewers will also turn out great if fried in a pan.
Feel free to add bell peppers, bacon or anything else to your skewers.
Although traditionally Souvalki calls for pork tenderloins, fish or chicken work just as well.