Best Lamb Or Pork Souvlaki With Fresh Veggies Recipes

LAMB SOUVLAKI

Steps:

• Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

PORK SOUVLAKI WITH RADISH TZATZIKI

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.

LAMB OR PORK SOUVLAKI WITH FRESH VEGGIES

Steps:

• Soak skewers in water overnight. It makes it a lot easier to skewer the meat and the meat has to marinate overnight anyway.
• Cut lamb or pork into 2" cubes. Place cubes in a re-sealable freezer bag. Combine olive oil, garlic, oregano, rosemary, salt, pepper, lemon juice and red wine in a small bowl.
• Pour olive oil mixture over meat in freezer bag. Seal bag and squish around until meat cubes are coated. Place in fridge overnight.
• Chop red onion into eighths. You will have 8 chunks. Cut peppers into large chunks. Cover and let stand in fridge.
• When making dinner: Preheat BBQ to med (approx 350º F).
• Thread skewers with the meat and vegetables, alternating meat cubes with the vegetables.
• Place skewers on BBQ. Baste skewers with any remaining marinade. Grill to desired doneness (approx 10 minutes).

LAMB SOUVLAKI

Steps:

• Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.
• Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.
• Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.
• Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.