Souvlaki – pork skewers
Souvlaki are Greek pork skewers seasoned with salt, pepper, oregano and lemon juice. This is one of the most famous dishes of Greek cuisine and, after gyros, the most popular meat dish in sunny Greece. They are most often served with tzatziki sauce - grated cucumbers with yoghurt pressed through a press with garlic and olive oil, as well as chopped dill and mint. The nutritional value per 100 grams is 83 kcal.
- 1 kg of pork
- 3 cloves of garlic
- 1 tablespoon of oregano
- the juice of one lemon
- 1 large pack of Greek yoghurt (400 ml)
- 2 tablespoons of olive oil
- 2 fresh cucumbers
- 2 cloves of garlic
A method of preparing
- Put squeezed, grated cucumbers into a bowl, then add Greek yogurt, garlic pressed through the press, olive oil, and also chop the dill and mint. Then mix everything thoroughly and season with salt and pepper. Now mix everything and put in the fridge for 30 minutes.
- Cut the pork into pieces, then put it in a bowl.
- Squeeze garlic through the press and mix with lemon juice and oregano. Then rub the marinade over the meat, then put it in the fridge for 20 minutes.
- Preheat oven to 220 degrees.
- Stuff a few pieces of meat on long sticks (about 2/3 of the stick's length).
- Grill the meat for 20 minutes.
- Take the finished souvlaki out of the oven, then put on a plate, then remove the sauce from the fridge. Serve souvlaki with tzatziki sauce.
What do we call long sticks?
Kalamaki are skewers stuffed with meat to make souvlaki.
What kind of meat are the most commonly used in shovels?
Most often they are eaten with pork and chicken. Sometimes, albeit quite rarely, you can find lamb or fish souvlaki.