Grilled Pork Souvlaki

A couple of years ago we took our entire family to the Atlanta Greek Festival.  We had heard great things about this festival and we knew we would have a fun family day.  Well, the festival wasn't all it was cracked up to be.  Other than some rides, there wasn't much for kids.

What I did enjoy was trying some new Greek foods.  I was introduced to Pork Souvlaki.  I was sold immediately.  I went home and searched high and low for recipes.  Don't be intimidated by the name!

After trying a few recipes, this is my combination of what I found to be a delicious marinade.  If you don't eat pork, this would be great for chicken as well.  The lemon juice makes this marinade fantastic for tenderizing meat.  I love this recipe and only want grilled pork this way anymore!  I hope you enjoy this recipe as much as I do!

Grilled Pork (or chicken) Souvlaki

• Boneless pork loin or tenderloin, sliced for pork steaks or cut into 1-inch cubes for kabobs.
• 1/3 cup lemon juice (fresh is best, but you can use the bottled kind as well)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp chopped fresh parsley (1 Tbsp if using dried parsley)
• 1 tsp dried oregano
• 1 tsp salt
• 1/4 tsp black pepper

Place pork steaks or cubed pork into a zip-lock plastic bag.  In a small bowl, mix together lemon juice, olive oil, garlic, parsley, oregano,  salt and pepper.  Pour marinade into the bag with the meat, press out as much air as possible and seal the bag shut.  Refrigerate for at least 2 hours or overnight.

Drain marinade form the meat and discard it.  Place pork steaks onto the grill and cook appropriately or place pork on skewers, thread marinated pork cubes alternately with onion, green pepper or zucchini.

Preheat grill to medium-high.  Place skewers or pork steaks on the grill and cook, turning once.  Grill until meat is fully cooked.

Enjoy a new favorite marinade!  I hope it becomes a family favorite for you as well!