Pork souvlaki
10 servings
210 minutes
Pork souvlaki is one of the most recognizable dishes of Greek cuisine, symbolizing the simplicity and richness of Mediterranean flavors. The origins of this dish date back to ancient times when meat was cooked over an open flame, giving it an unmatched aroma. Juicy pieces of pork neck marinated in olive oil, oregano, and garlic acquire tenderness and rich flavor. Onions and sweet red peppers add fresh and sweet notes, while lemon juice highlights the harmony of ingredients. Souvlaki is baked in the oven, preserving the juiciness of the meat and the aroma of spices. It is the perfect dish for warm gatherings with loved ones that can be served with pita and tzatziki while enjoying the taste of sunny Greece.
1
Wash the meat, dry it, cut into small pieces.
- Pork neck (collar): 2 kg
2
In a bowl, mix olive oil and oregano. Peel the garlic, press it, and add it to the marinade.
- Olive oil: 5 tablespoon
- Dried oregano: 1 teaspoon
- Garlic: 4 cloves
3
Peel the onion and slice it into medium-thick rings. Remove the seeds and partitions from the pepper and slice it into rings.
- Onion: 2 heads
- Red sweet pepper: 2 pieces
4
Mix meat, pepper, and onion with marinade in a pot, cover with a lid, and let marinate in a cool place for 2-3 hours.
- Pork neck (collar): 2 kg
- Onion: 2 heads
- Red sweet pepper: 2 pieces
5
Skewer the souvlaki on wooden skewers, alternating meat with rings of vegetables. Preheat the oven to 180 degrees, bake the meat until cooked (about 25–30 minutes). Serve drizzled with lemon juice and sprinkled with oregano.
- Lemon: 1 piece
- Dried oregano: 1 teaspoon
