Time P1DT25m Yield 8 Number Of Ingredients 8 Steps:
Place pork tenderloin cubes into a gallon-sized resealable bag. Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well. Let pork marinate in the refrigerator for at least 1 day, up to 5 days. Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes. Preheat an outdoor grill for medium heat and lightly oil the grate. Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Trim and cut pork into 1 inch cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper. Add pork and stir to coat. Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours). evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet. Brush with marinade. Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes. Spread tzatziki over each pita. Remove pork from skewers and place on pitas; fold over.
Time 20m Number Of Ingredients 8 Steps:
In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours). In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream). Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.
Time 50m Number Of Ingredients 16 Steps:
Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time. Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice. Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta. Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.
Time 25m Number Of Ingredients 12 Steps:
Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins. Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside. Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown. Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.
Time 2h45m Yield 12 Number Of Ingredients 9 Steps:
In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
Time 4h15m Yield 8 skewers, 8 serving(s) Number Of Ingredients 19 Steps:
Soak 8 wooden skewers in water for at least 1 hour. In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. Place 5 pieces of meat on each skewer. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with shredded salad. For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.
Time 1h45m Yield 4 servings Number Of Ingredients 16 Steps:
For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic. Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer. Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter. For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side. Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.
Time 55m Yield 4 to 6 servings Number Of Ingredients 21 Steps:
Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours. Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don’t overcook the pork or it will be dry! Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot. Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.
Time 25m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag; refrigerate overnight. Discard marinade. Thread meat on skewers, leaving a small space between pieces. , Grill, covered, over medium heat for 15-20 minutes or until meat is no longer pink.
