The classic souvlaki sticks available at fast food joints and street carts are often tough and dry, which is a real shame. The problem is lean pork. Opt instead for pork butt, or as it is sometimes called, Boston roast; this cut has a little more fat and a lot more flavor. These kebabs won’t be greasy, but they will be tender and delicious.
MAKES: 4 TO 6 KEBABS
INGREDIENTS:
KEBABS:
- 1 pork butt (2 pounds, or 900 g)
- 4 to 6 skewers
MARINADE:
- Juice of 2 large lemons
- ¼ cup (60 ml) olive oil
- ¼ cup (16 g) loosely packed fresh oregano leaves, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon (15 ml) red wine vinegar
- 1¼ teaspoons salt
- ½ teaspoon black pepper
FOR SERVING:
- Pita bread
- Tzatziki sauce
- Chopped onions
- Sliced tomatoes
INSTRUCTIONS:
- Combine all the ingredients for the marinade.
- Remove any excess fat from the pork roast and cut into 1- to 1¼-inch (2.5 to 3 cm) cubes.
- Place the pork cubes into a resealable plastic bag or a large bowl. Pour the marinade over the pork and toss gently to coat. Seal the bag or cover the bowl and place it into the refrigerator for 4 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated pork cubes onto the skewers. Use about 5 to 8 pieces of pork per skewer, depending on the size and type of skewer used. Don’t pack the meat too tightly. Discard any marinade remaining in the bag.
- Place the kebabs onto the grill. Cook for 12 to 14 minutes, turning every 3 to 4 minutes during the cooking process. The kebabs are done once the pork reaches an internal temperature of 145°F (63°C). Remember to test for doneness away from the skewer and in several locations.
- Once the pork is cooked to the desired doneness, remove the kebabs from the grill. Remove the meat from the skewers and serve in a warmed pita with tzatziki sauce, chopped onions, and sliced tomatoes.
NOTE:
- For a vegetarian or vegan option, use plain seitan instead of the pork and marinate for half the time listed above.
