Archive for April 4th, 2006

Recipe: Authentic Greek Souvlaki

When you buy an order of “souvlaki” outside of Greece you are usually get served the “dinner” version of the souvlaki dish (aka “turkish kebabs”), and not the mouth-watering version that you buy in the hole-in-the-wall-style Greek grill-houses. Yes, there is a major difference in taste as the two dishes are not one and the same. Here I present you the original, “real” Greek souvlaki edition.

Ingredients: (for 2)
* 200 grams of fat pork (very lean pork won’t do the trick)
* 4 tablespoons of lemon juice
* 2 tablespoons of olive oil
* 1/3 tablespoon of oregano
* salt & pepper
* 4-5 wooden scewers, a grill pan or a real grill

Execution:
1. In a bowl stir and mix well the lemon juice, olive oil, oregano, salt and pepper. Make it look as a single substance by beating the mixture with a fork.
2. Cut the pork into cubes. Place it in the bowl and mix it well. Let it rest for 30 minutes inside the mixture.
4. Pierce the pork into the scewers. Be careful to not pierce your fingers too while you are doing that, it hurts. :)
3. Heat the grill pan or grill to the maximum temperature. Place the scewers in the grill pan and cook for about 8-10 minutes. Turn the souvlakis 4 times during that time.
4. When the souvlakis are cooked through serve with french fries (pour some oregano in them too after they are ready and still hot). Kali orexi!

Tip: if the screwers don’t fit on your grill pan cut the scewers to the right size. It is important that both the front and rear parts of the souvlaki are “sitting” on the grill pan’s surface.