Pantry-friendly pork souvlaki feels like a vacation
My trip to Greece occurred less than a year ago, but it feels like it happened a century ago. Today, it’s hard to imagine travelling across town, let alone an ocean. When I developed this recipe for pork souvlaki, it was intended to evoke the two weeks I spent eating countless platters of the dish while basking in the Mediterranean sunshine. I need that more than ever now. I’m guessing you do, too.
To make quick work of souvlaki, you’ll want to employ two key tools: an acidic marinade and a hot broiler. The marinade, made from lemon juice, olive oil, garlic and fresh or dried oregano, will help to tenderize what can otherwise be a tough cut of pork — country-style pork ribs (or shoulder chops, if that’s what you can find). This makes it possible to cook the meat in less than 15 minutes. The broiler will also help in that task; use it to heat a baking sheet while you prep the pork so that the meat immediately sizzles and begins to brown when you start to cook. You’ll need to take the baking sheet out and stir the pork a few times throughout the cooking process to ensure even cooking, but that’s about all the work you’ll need to do.
I like to add a thickly sliced onion — any variety will do — to the baking sheet with the pork. It’ll char and tenderize under the broiler, adding sweetness and textural contrast to the meat. To serve, I prefer wrapping the pork and onions in soft flatbread and topping it with tzatziki sauce. If those items are elusive, you can certainly scoop the meaty mix over a bed of steamed rice and add a dollop of plain yogurt. If you have a fresh lemon, slice one up into wedges; a few spritzes of juice are the perfect finishing touch.
Pork Souvlaki
- 1 1/2 pounds boneless country-style pork ribs or boneless shoulder chops, sliced into 1-inch-wide strips
- 1 onion, peeled and cut into thick slices
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice, plus lemon wedges for serving
- Salt and freshly ground black pepper
- 2 garlic cloves, peeled
- 2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano
- On the side: Flatbread or white rice and tatziki sauce or plain yogurt
- Place a rimmed baking sheet on the second highest rack in the oven and turn the broiler on high.
- While the broiler heats, combine the pork, onion, olive oil, lemon juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Stir well. Mince the garlic and finely chop the oregano. Add both ingredients to the bowl with the pork, stirring well to combine.
- Carefully remove the hot baking sheet from the broiler. Transfer the pork and any of the marinade to the baking sheet; leave the onions in the bowl for now. Broil for 5 minutes.
- Add the onions to the baking sheet, spreading evenly. Return to the broiler, rotating the baking sheet as you do. Broil for 5 minutes, then stir the pork mixture, rotate the baking sheet, and continue to broil until the pork is browned and cooked through, 2 to 3 more minutes.
- Transfer the pork to a cutting board and chop into bite-sized pieces. Return to the baking sheet and toss with the juices. Serve the pork and onions in the flatbread with tatziki on top and lemon wedges on the side. Serves 4.
Nutritional information
Per serving: 433 calories (percent of calories from fat, 80), 17 grams protein, 4 grams carbohydrates, 1 gram fiber, 38 grams fat (11 grams saturated), 85 milligrams cholesterol, 80 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
