Currently cooking from The Carefree Cook by Rick Rodgers.
The weather up here in North Idaho has finally warmed up enough to get the grill out of storage, and to celebrate, we made these pork souvlaki skewers.
You start out by marinating cubes of pork in the classic greek flavors of onion, lemon juice, olive oil, garlic and oregano for up to 24 hours. After a quick trip to the grill, the skewers were ready to go. This recipe was easy, fast and very, very good. The only thing problem I had was I overcooked the pork, so it was a bit dry.
If you don’t fancy pork, I think this dish would be equally good with chicken. Leftovers (if you have any) are good served in a pita with some cucumber/yogurt sauce.
Oh! This looks really, really good. They make something like this in LaShish (now Palm Palace) here in Ann Arbor but they use chicken. This looks really good. This would be fun for the mother’s day cookout we’re thinking of having at my folks’ house. Wonder how many chunks I’d need for that crowd?? Now I want to get out my grill!
I am not a big pork fan, doesn’t mean I hate it, just not much of it. Maybe Jerry, who could of ate it morning, noon, and night burned me out on it. Anyway this looks very very good. But anything on the grill is fine with me.