souvlaki.
Ingredients:
3lb trimmed pork shoulder, cut into 1/2” thick slices.
chicken thighs or pork collar work too.
marinade:
6 garlic cloves, grated.
1 lemon, zest only.
45g (3 tbsp) dry white wine.
113g (1/2 cup) extra virgin olive oil.
9g (1 tbsp) paprika.
6g (2 tbsp) dried Mediterranean oregano.
9g (1 tbsp) smoked paprika.
2g (1 tsp) ground cumin.
Equipment:
charcoal/gas bbq.
skewers.
oven.
mixing bowl.
Execution:
marinade.
Generously season each slice of pork with salt.
Combine ingredients and marinate pork for 1-24 hours.
Stack the pork slices on top of one another, using skewered to hold the meat together, like the photo above.
2. cook.
Place the skewered meat onto a hot grill until each side is dark brown, crispy and has a slight char.
If you’re using an oven, preheat a convection oven to 450°F, lay the meat onto a baking tray, lined with a wire rack and bake, flipping over halfway, until the meat is dark brown, crispy and has a slight char.
Let rest for 15 minutes before slicing.
3. serve.
Serve with a side of tzatziki sauce, along with pita bread, sliced tomatoes, fries, lettuce, onions, greek potatoes or rice.