Souvlaki (soo-vlah-kee) is the term used to describe “little skewers” of meat, usually pork, which are marinated and then grilled over a charcoal burner, all over Greece. Delicious on their own, they may be wrapped in any type of bread, not necessarily pita bread and are served just as they are as the ultimate fast food. Of course you can add a sauce, perhaps skordalia, tzatziki or even home-made tomato sauce. The meat is best marinated for two to three hours to really absorb the flavours. Skordalia is not traditionally served with souvlaki but I love this garlic sauce and thought I would make it for you. It is often made with potato but I like a thinner, bread-based, version.
Makes 8 skewers or 4 Serves
Preparation Time: 2 hours (includes marinating)
Cooking Time: 8 to 10 minutes
400g marbled pork, eg. neck/scotch fillet or shoulder, cubed
Lemon, for serving
Pitta bread, optional for serving
1/4 cup (60ml) extra virgin olive oil
2 tbsp (40ml) fresh lemon juice
2 teaspoons dried mint
1 tbsp dried rigani (Greek oregano) or oregano
4 cloves garlic, finely chopped
1/3 loaf (100g) strong white bread, crust removed
2 cloves garlic, crushed
1 – 2 teaspoons lemon juice, or to taste
1/3 cup (80ml) extra virgin olive oil
- First make Skordalia. Soak bread briefly in cold water then squeeze out well. Drop garlic into food processor and when chopped add bread and lemon juice. Slowly drizzle in olive oil and 1/3 cup water until mixture is smooth and has a texture similar to white sauce. If too thick, add additional water, one teaspoon at a time. Season to taste with salt and pepper.
- For marinade, in a large non-reactive bowl, whisk all ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours. If using wooden skewers, soak these in water or freeze while the meat marinates.
- Heat the grill, BBQ or hotplate to medium high. Thread the meat on to the skewers (about 6 pieces per skewer). Season the pork with salt and pepper.
- Grill over medium high heat for about a few minutes each side, turning until they are cooked through. Brush with reserved marinade as it cooks. Squeeze lemon juice over skewers and serve immediately with Skordalia and pitta bread, if desired.
Lyndey’s note: If you are serving the Souvlaki with pitta this can be toasted on the grill too.