Pork Souvlaki

Souvlaki is a favorite Greek street food, it's also a favorite grill food. I've never had Souvlaki before. Whenever I frequent Greek restaurants, I tend to always drift towards my favorites. So I was so delighted that this turned out as lovely as it did, this will definitely be put into our dinner rotation!

One of the best parts was the grilled Naan. I don't think I've ever had it before. To me it was similar to a fresh pita bread. I picked up a package of two in my local grocery store, I didn't have to search for it at a special store. I had some roasted red pepper hummus from a local greek restaurant that went well with this dish.

Pork Souvlaki (From Food Network Magazine)

Ingredients
2 shallots, minced
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 jalapeno pepper, seeded and minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
2 pounds pork tenderloin, trimmed and cut into 1 1/2-to-2-inch chunks (I used Pork Tenderloin Tips because they were a better price than the Tenderloins)

Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight.

Soak 10-12 wooden skewers in water, at least 20 minutes.

Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2-3 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side



Rub each side of the Naan and place on the grill or grill pan a few minutes on each side. This will warm and soften the bread.

Serve the Souvlaki with sliced cucumbers, tzatziki and/or hummus, and grilled pita or Naan. Opah!!

Hawaiian Chicken Skewers

Even though Autumn is in full swing in this neck of the woods, I am still thinking about summer food-kebabs on the grill! I love it! Every time I make these I love them even more. There is something about sweet and sour grilled pineapple, red peppers, and chicken with fried rice that is absolutely perfect. Additionally the leftovers are perfect for bringing to work the next day.

Hawaiian Chicken Skewers (from Sandra Lee)

1/2 cup apple cider vinegar
1/4 cup brown sugar
1 20 oz can pineapple chunks in juice (reserve juice for sauce)
1 Tbsp corn starch (mixed with 1 Tbsp. cold water)
1 red bell pepper (cut into one inch pieces)
1 package boneless skinless chicken thighs
kosher salt and course ground pepper

9-10 bamboo skewers (soaked in water for 30 minutes prior)

Put the reserved pineapple juice, corn starch slurry, brown sugar, and apple cider vinegar in a small saucepan. Bring to a boil and reduce heat and simmer until sauce thickens, this will take about 8 minutes, remove from heat and set aside. If you wish, separate out half of the mixture to use as a dipping sauce for the skewers

Slice the chicken thighs into smaller pieces, about 6 pieces. It's important to keep each piece uniform so they cook evenly. Core and seed the red pepper, cut each piece roughly about the same size, about one inch in size.

Assemble the skewers, alternate the ingredients as you wish. Continue this until all of your ingredients are used up. Sprinkle the skewers with a bit of kosher salt and fresh ground pepper. Then using a basting brush, dip it in the sauce and brush each skewer generously. All of those good flavors will caramelize and make that yummy flavor I love.

At this point I moved to the preheated outdoor grill, of course you could also do this indoors on a grill pan. Since all of the pieces are rather small they will cook quickly. After a few minutes, give each skewer and a little turn to cook evenly. At this point if you prefer you can baste a little more of that sauce on.


Once the skewers are complete, serve over your favorite side, ours is fried rice. Whatever your choice is, I hope you love these :)