Description
Cubes of pork shoulder marinated in lemon, onion, garlic, oregano and olive oil, then skewered and grilled until browned - serve with pita and tzatziki.
Ingredients
Scale
- 3 pounds pork shoulder, trimmed of fat and cut into 1 inch cubes
Marinade
- Juice and zest of 1/2 lemon
- 1 onion, grated or minced
- 2 cloves garlic, grated or minced
- 2 tablespoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dried oregano
- 1/4 cup extra virgin olive oil
For Serving
- Lemon wedges
- Pita bread
- Tzatziki sauce
Instructions
- Marinate the pork: Combine the marinade ingredients in a gallon zip-top bag. Add the pork, and massage until evenly coated. Squeeze out the air, seal, and refrigerate for 2 to 4 hours (no longer).
- Prepare the grill: Preheat the grill on high for 15 minutes. Brush the grate clean, and turn the heat down to medium.
- Skewer the pork: While the grill heats, take the pork out of the marinade, wiping off as much as you can. Thread the pork onto skewers.
- Grill: Grill the skewers over direct medium heat for 4 minutes, until browned. Give them a quarter turn, and grill 4 minutes more. Repeat until all four sides are well browned, about 16 minutes total.
- Rest and serve: Let the skewers rest on a platter for 10 minutes. Serve with lemon wedges, pita and tzatziki.
Notes
Equipment: A grill (I use a Weber Summit) and skewers. Soak bamboo skewers for an hour first.
Don't marinate for more than 4 hours. The lemon juice starts to cook the outside of the pork, and the salt makes it too salty. For an overnight marinade, skip the lemon juice, and cut the salt to 1 tablespoon.
For more kebabs, try my Grilled Beef Kebabs or Zucchini and Summer Squash Kebabs.
Adapted from Peter Minakis's Souvlaki at Kalofagas.ca.
- Prep Time: 20 minutes
- Marinate: 2 hours
- Cook Time: 16 minutes