Greek Pork Souvlaki

Method8 steps

1. 1

   Step 1: Use a paper towel for grip while carefully trimming the silverskin and excess fat from the 1½ lb pork tenderloin. Cut it into about 1-inch-thick medallions, then into bite-sized cubes about 1 inch across.

   Uses 1½ lb pork tenderloin, silverskin and excess fat trimmed

2. 2

   Step 2: Mince the six garlic cloves and the rosemary (1½ tsp). In a large glass or ceramic bowl, or a food-safe bag, mix 3 tbsp white wine vinegar, 5 tbsp marinade olive oil, the garlic, 1 tsp Dijon mustard, 2 tsp oregano, 1½ tsp fresh rosemary, 1 tsp sweet paprika and ¾ tsp black pepper. Leave the measured sea salt for just before grilling.

   Uses 3 tbsp white wine vinegar · 5 tbsp extra virgin olive oil, for the marinade · 6 medium garlic cloves, minced · 1 tsp Dijon mustard · 2 tsp dried oregano · 1½ tsp fresh rosemary, minced · 1 tsp sweet paprika · ¾ tsp freshly ground black pepper

3. 3

   Step 3: Toss the prepared pork cubes with the marinade. Cover or seal and refrigerate for at least 2 hours. Overnight is an optional longer cold marinade, within the pork’s remaining refrigerated storage time.

   Marinate pork in the refrigerator · 120 minUses The trimmed cubes from the 1½ lb tenderloin · Prepared pork marinade

4. 4

   Step 4: If using wooden skewers, soak them in water for 30–40 minutes while the pork remains refrigerated, then drain them and discard the water. Metal skewers need no soaking. Preheat the grill or grill pan to medium-high and lightly coat its cooking surface with the neutral grill oil. Bring out the pork when you are ready to assemble and cook it.

   Soak wooden skewers if using · 30 minUses Water to soak wooden skewers, only if using wooden skewers; discarded · A little neutral vegetable oil to coat the grill grates

5. 5

   Step 5: Quarter the red onion (1 medium) and separate its layers. Lift the marinated pork from its bowl and thread it onto the prepared skewers, alternating with onion pieces. This quantity makes about four large or six smaller skewers, depending on skewer size. Keep the remaining marinade separate until the next step.

   Uses All marinated pork cubes lifted from the marinade · 1 medium red onion, quartered and layers separated

6. 6

   Step 6: Just before cooking, season the skewers with all 1½ tsp sea salt and brush them with some of the remaining marinade. Put them straight onto the hot grill. Turn to color all sides, using about 4 minutes per side as a guide, until the thickest pork cubes reach at least 145°F/63°C. Discard unused raw-exposed marinade; do not brush it onto the finished skewers.

   Uses Raw pork and onion skewers · 1½ tsp sea salt, added just before grilling · Some remaining marinade, applied before grilling only

7. 7

   Step 7: Transfer the fully cooked skewers to a clean platter. Loosely cover with foil and rest for 4–5 minutes before serving.

   Rest cooked pork skewers · 4 minUses Fully cooked pork and onion skewers

8. 8

   Step 8: Halve the lemon and squeeze some of its juice over the rested skewers. Serve four portions.

   Uses Rested pork and onion skewers · 1 medium lemon, halved for serving