Pork Kebabs
4 servings
20 minutes
Pork kebabs are a true embodiment of Greek cuisine, combining simplicity and rich flavor nuances. This recipe traces its history back to ancient Greece, where meat was cooked over an open fire, imparting a delightful aroma of spices and herbs. A marinade of olive oil, red wine, and lemon juice makes the pork especially juicy, while the addition of mint, oregano, and garlic gives it a characteristic Mediterranean taste. The kebabs are grilled to form a delicious crust while keeping tenderness inside. They pair perfectly with lemon wedges that enhance the dish's freshness. Such kebabs can be served with light sides, fresh vegetables or traditional Greek sauces like tzatziki. A wonderful choice for a cozy family dinner or a lively outdoor gathering!
1
In a small bowl, mix oil, wine, lemon juice, mint, oregano, crushed garlic, and chopped bay leaf. Add meat cut into pieces about 3×3 cm. Mix well, cover the bowl with plastic wrap and leave for at least an hour (preferably overnight).
- Extra virgin olive oil: 120 ml
- Red wine: 60 ml
- Lemon juice: 2 tablespoons
- Dried mint: 1 tablespoon
- Dried oregano: 1 tablespoon
- Garlic: 8 cloves
- Bay leaf: 1 piece
- Pork shoulder: 450 g
2
Preheat the grill. Skewer about four slices of meat. Season with salt and pepper on all sides and place on the grill. Grill, turning constantly, for about ten to fifteen minutes until a dark brown crust forms. Serve the kebabs immediately with lemon wedges.
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
