These are delicious and very easy to make. I have made this a bunch of times now and have used pork tenderloin because it's been on hand and I felt is was just fine.
Pork Kebabs (Souvlaki Hirino)
Oregano and garlic give these grilled pork kebabs their signature flavor.
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Photo: Todd Coleman
1⁄4 cup extra-virgin olive oil
1⁄4 cup red wine
2 tbsp. fresh lemon juice
1 tbsp. dried mint
1 tbsp. dried oregano
8 cloves garlic, smashed and
minced into a paste
1 bay leaf, finely crumbled
1 lb. trimmed pork shoulder,
cut into 1 1⁄4" cubes
4 9" wooden skewers
Kosher salt and freshly ground
black pepper, to taste
Lemon wedges, for serving
1. In a medium bowl, whisk together oil, wine, lemon juice, mint, oregano, garlic, and bay leaf; add pork and toss to coat. Cover and refrigerate for 1 hour or overnight. Meanwhile, soak skewers in water.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4" below the broiler element and set oven to broil.) Thread about 4 pieces of pork onto each skewer so that pork pieces just touch each other. Season with salt and pepper and transfer to the grill (or, covering exposed ends of skewers with foil, put skewers on a rack set over a foil-lined baking sheet). Cook, turning often, until cooked through and slightly charred, about 10 minutes. Serve with lemon wedges.
SERVES 2 – 4
Ratings & Reviews (2)
When this recipe first appeared we tried it with boneless country style pork ribs, cubed for the kebabs. It was an enormous hit, and has since become our go-to marinade for chicken kebabs as well. I go through a lot of mint and oregano (buy my herbs and spices online in bulk from Frontier) with the Greek and Middle Eastern recipes we love, and this marinade makes the most of those flavors. I
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 Recipe - Saveur.com){kind=link}