What's cooking this weekend.

Souvlaki is a Greek fast food dish that is typically made up of grilled meat cooked on skewers. The term souvlaki can apply to many variations of similar dishes using pork, chicken, sometimes lamb and even fish. I tend to use chicken or pork to keep things simple. Our family’s favorite way to eat souvlaki is marinated, grilled and served in a pita with Tzatziki (Yogurt Cucumber Sauce).

A typical side dish accompanying souvlaki would be a starch, such as fried potatoes (fries) or a pilaf. For a nice twist I prefer a side of pan fried butter beans sprinkled with lemon juice and caper brine.

WHAT TO BUY:
There is nothing really specific or out of the ordinary needed to make this dish. Red onions are preferred for topping the pitas, but white or yellow will do. If you wish to top your souvlaki with tzatziki you can purchase it or make your own. 

TOOLS REQUIRED:


A grill loaded with your favorite hot charcoals is a must. Also, either metal or wooden skewers are needed.



INGREDIENTS:
For the Souvlaki meat:
2 lbs Pork (Chicken or Lamb)
1 Lemon Juiced
3 tbsp Red Wine Vinegar
3 large cloves of Garlic, minced (about 3 tbsp)
1 small red onion, minced
2 tbsp Greek Oregano (or Oregano)
1 tbsp Thyme
1/4 Cup of Olive Oil

For the Pita & toppings:
Tomato, sliced
Lettuce
Red Onion, sliced
Tzatziki Sauce

INSTRUCTIONS:

The first step is to cut your meat in to bite size pieces. Next prepare the marinade by mixing the juice of one lemon, red wine vinegar, minced garlic, oregano, thyme, and olive oil.

Place all of the ingredients, including the meat, in to a large zip top bag. Remove any access air from the bag, close the top, and place it in a bowl. The bowl is an extra guard against leaking. Personally I like to add the lemon rinds to the mixture for a little extra flavor, plus the come in handy later when grilling. Place the marinade in the refrigerator for a minimum of 4 hours and up to 12 hours.

Next, if you are using wooden skewers soak them in warm water for about 10 minutes to avoid burning them on the grill. After soaking, prepare the skewers by placing an even amount of meat on each skewer.

TIP: If you kept your lemon rinds here is where they come in handy. Place the lemon rinds on small sheet of foil and create a pouch, seal it tightly and poke two small holes in the top. The pouch will used to add smoke to the grill when you are cooking. Just place it on top of your hot coals or on the center of your gas grills cooking surface. It never hurts to go for some extra flavor.

Place the skewers on the grill, cooking times may vary depending on the thickness of your meat, and the amount on each skewer. Grill on each side until grill marks are formed, and turn. Rotate the skewers every few minutes until they are done.

Remove the souvlaki from the grill, and serve on the stick or in pitas with your favorite toppings. Red onion, and tomatoes with tzatziki are more traditional while I prefer lettuce as well. Serve with fries, chips, or one of my favorites, fried butter beans.