Pork Souvlaki

Eat Greek without leaving home.

Ingredients

  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1/2 cup finely chopped red onion (2 1/2 ounces; 71 g), from 1 small onion
  • 2 garlic cloves, minced
  • 4 tablespoons (60 ml) fresh lemon juice
  • 2 tablespoons (30 ml) red wine vinegar
  • 2 teaspoons Greek oregano
  • 2 teaspoons (6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
  • Freshly ground black pepper
  • 1 1/2 pounds (680 g) boneless pork loin or tenderloin, trimmed of silver skin and excess fat, cut into 1-inch cubes

Instructions

  1. In a medium bowl, stir together olive oil, onion, garlic, lemon juice, vinegar, oregano, salt, and black pepper until well combined.
  2. Place pork cubes in a large zip-top bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible.
  3. Place the pork in the refrigerator for at least 1 hour and no longer than 2 hours.
  4. Griddle on high for 2-3 minutes each side until inernal temp exceeds 145°F. (8-12 min)
  5. Let rest 5 min before serving.

Info

Yields: 4

Prep Time: 3 hours

Cook Time: 20 min