"Recipes are meant to be shared"...Ann Thibeault

Saturday, May 02, 2009

Greek - Pork Souvlaki

Pork Souvlaki

Orange, Onion and Kalamata Olive Salad

Another work day meal. One that can be put together in about an hour. Pork Souvlaki served with rice and a Orange, Onion and Kalamata Olive Salad. I thought I had feta cheese and had planned to make a Greek Salad, but apparently I thought wrong. So I winged a salad out of ingredients I had on hand. Added some chopped mint and made a salad dressing of olive oil, red wine vinegar, minced garlic, a little sugar, salt and pepper. Moe loved it.

The Pork was simple - Pork tenderloin cut into cubes and seasoned with garlic (puree the garlic on a microplane), oregano, salt, pepper and fresh squeezed lemon juice. Leave the meat to marinate while the rice cooks and the grill is heating. I threaded the meat on the skewers along with onion and green peppers. TIP: Cut up the green pepper and onions and parboil for about 60 seconds and then toss in cold water to stop the cooking. This will soften the vegetables making it easier for the skewers to go through them.

While the rice is resting, put the skewers on the grill and cook , turning 3 or 4 times , until meat is cooked. Time will vary depending on how big the pork cubes are.

6 comments:

  1. This salad looks so fresh and delicious!

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  2. Great idea the parboiling I am usually fighting the onions and peppers and they win:) Looks great Ann!

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  3. Oh boy do both of your recipes look good!! Don't you just love oranges in a salad? So beautiful and delicious.

    What a great tip about blanching the veggies before skewering. I am DEFINITELY doing that from now on. Usually I'm snapping them in half trying to pry them on the skewer. Great, great tip! Thanks for sharing!!

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  4. This looks like the perfect dinner to me. The salad is particularly inviting... it's so pretty!

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  5. Wow! Another fabulous meal from you. I so love Greek food and pork tenderloin is a staple in my kitchen. I cannot wait to try this dish... gorgeous! Great tips, too.

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  6. Ann, another stunning entry. I NEVER tire of your kitchen art, you are so gifted.

    Everything always looks so delicious, who needs cookbooks? We're so fortunate you share with us.

    I'm going to be thinking of succulent Pork Souvlaki and your gorgeous salad all day long. :) xo~m.

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