Greek-style Pork Kebabs
IntroductionThis marinated kebab dish is a great served over rice and with a Greek-style salad with feta cheese. Marinating the meat overnight infuses more flavor. Cooking times do NOT include marinating time. This marinated kebab dish is a great served over rice and with a Greek-style salad with feta cheese. Marinating the meat overnight infuses more flavor. Cooking times do NOT include marinating time.
1 pound lean pork, evenly cubed (1-1.5" portions)
1 TBS Penzey's Greek Seasoning*
1 TBS olive oil
1 TBS water
1 TBS fresh lemon juice
(If you don't have Penzey's, substitute 1/8 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp garlic powder, 1/4 tsp dried lemon peel, 1/2 tsp dried oregano, and 1/2 tsp dried marjoram)
Resting the meat after cooking is important. It helps reduce the possibility of dry meat.
Grilled veggies are the perfect accompaniment for this dish. Since different veggies cook for different lengths of time, I use separate skewers for each type of veg. Make more marinade if you want to incorporate the flavors into the veggies.
This dish can also be made with cubed lamb.
Add pork. Toss to coat. Refrigerate for a minimum of 4 hours or (preferably) overnight.
Prepare a charcoal grill. Soak bamboo skewers in water for at least 30 minutes to reduce burning on the grill.
Remove pork from marinade, shaking off excess. Discard marinade. Thread skewers with meat, leaving 1/4 inches between pieces. Place on grill, turning when the pork is seared but not burned (about 10-15 minutes, depending on how hot your grill is).
Pull kebabs from grill and allow to rest for about 5 minutes. Remove from skewers and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BELASARIA.