Pork Souvlaki in a Pita
by Stella Zedman
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This mouth-watering marinade of oregano, parsley, garlic, tomato and lemon juice bathes chicken in sunny Mediterranean flavors for a taste that will whisk you away to the Greek islands for an evening.
Ingredients
- 1-1/2 lbs. (750 g) boneless pork loin or tenderloin, cut into 1-inch (2-cm) cubes
- 1/3 cup (75 mL) lemon juice
- 1/4 cup (50 mL) olive oil
- 2 cloves garlic, minced
- 2 tbsp. (30 mL) chopped fresh parsley
- 1 tsp. (5 mL) crumbled dried oregano
- 1 tsp. (5 mL) salt
- 1/4 tsp. (1 mL) black pepper
- 2 medium onions, cut into chunks
- 2 red, yellow or green peppers, cut into chunks
- 8 cherry tomatoes (if desired)
- 4 to 6 medium pita breads
- tzatziki sauce for serving (store-bought is fine)
Cooking Instructions
- Place cubed pork into a zip-top plastic bag. In a small bowl, mix together lemon juice, olive oil, garlic, parsley, oregano, salt and pepper. Pour marinade into the bag with the meat, press out as much air as possible and seal the bag shut. Refrigerate for at least 2 hours or overnight.
- Soak 8 bamboo skewers in water for at least 30 minutes. Wrap pita breads in foil and place in a 250 degrees F (120 degrees C) oven to warm while you prepare the souvlaki.
- Drain marinade from the meat and discard it. Onto the soaked skewers, thread marinated pork cubes alternately with onion and pepper chunks, as well as a cherry tomato (the finishing touch).
- Preheat barbecue grill to medium-high. Place skewers on the grill and cook, turning once, 5 to 7 minutes per side or until the meat is cooked through.
- To serve, use a warmed pita to slide the cooked meat and veggies off the skewers. Stuff into the pocket (if there is one) or simply roll up the pita and add a spoonful of tzatziki sauce.
Servings: 4 to 6
How kids can help
Mix together the marinade ingredients and add to the meat in the plastic bag.
Cut up the vegetables.
Thread meat and vegetables onto bamboo skewers.
