Souvlaki -- Small Skewers of Pork

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I make my Souvlaki the same way except I don't use thyme or vinegar and I add some minced onion to the marinade! I like to slice my pork into thin slabs and marinate them overnight! I always serve it with homemade tzatziki sauce! Great recipe Cat!

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I had souvlaki me pita in Greece many many years ago, where it is available as street food. I loved it. Thank you very much Cat, for giving a recipe to make at home. Memory can play tricks on the mind, but I swear these are every bit as good as the ones I had in Lamia.

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make it the night before, and enjoy better than take-out greek the next day!

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I used a tender cut of pork and boneless chicken breast. I did marinate the meat the night before to make things easier the next day after I came home from work. Absolutely delicious and all my guests thought it scrumptious. With it I served tzatziki sauce, couscous with wild mushrooms and a traditional greek salad of cukes, tomatoes, red onions, olives and feta cheese. Such a great meal for the summer!

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This recipe is super easy & best if you can make it well ahead & marinade over night. Also, if you can use fresh herbs from your garden, yum! We have made this twice & the 1st time it was perfect, 2nd time, left the meat on the BBQ a little too long so the pork was a tad chewy. One more tip, buy the best pork you can find, a nice tenderloin cut into cubes to put on the skewers will be perfect.

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This recipe really couldn't help but be good, and is fairly idiot proof as long as you don't overcook the pork. I let it marinade for about 8 hours and it was amazing, so good there is no need for things like pitas and feta cheese to get in the way. My only suggestion would be to boil the marinade before brushing it back on the pork skewers for sanitary reasons.

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Best souvlaki I've had outside of a Greek restaurant and the best part is that I made it myself. Excellent!

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My kids loved this!!!! "Mom, you finally made something Great!!!" I put the pork in the marinade in the morning and grilled it for dinner. The salad is so delicious with this too. It all got gone, no leftovers of this!

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I made this recipe with pork tenderloin and chicken. I marinated the pork for about 7 hours and decided to add chicken at the last minute, so the chicken only marinated for an hour and a half, but you would think it had for hours!

This recipe is a keeper, my family loved it! While looking for pita pockets, I came across flatbread which is a bit larger and works better with this recipe.

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Cat Cora offers authentic and consistently good recipes for Greek food (perhaps as expected since she is Greek. I also used this marinade on steak (rib-eye that I happend to have in the freezer--generally I do not like the texture of any steak thawed and cooked unless I marinate it so this worked well! We brushed some of the marinade on the pitas as well and grilled them for a few seconds and they were delicious enough to eat on their own!