Souvlaki (sue-vlah-key) Hirino are pork kebabs that are marinated in a wonderful red wine mixture, skewered, and then grilled. These “little skewers” can also made with lamb and chicken. Souvlaki is usually served wrapped in pita bread with lettuce, onion, and tomato then topped with the ubiquitous Greek cucumber yogurt sauce, Tzatziki.
Souvlaki Hirino – Greek Marinated Pork Kebabs
- Skewers, metal or wood soaked for 30 minutes
- Baking pan (if broiling)
- 2 lb Pork shoulder, cut into 1½-inch cubes
- 2 cups Red wine
- ¼ cup Olive oil
- 1 Fresh lemon, juiced
- 1 tbsp Dried mint
- 1 tbsp Dried oregano
- 2 tsp Ground cumin
- 6 cloves Garlic, peeled and smashed
- 1 tsp Dried thyme
- ½ tsp Ground cinnamon
- 2 tsp Kosher salt
- 1 tsp Black pepper
- Put all ingredients in a plastic freezer bag, seal, and massage to thoroughly coat the meat cubes. Marinate for 3 hours on the counter or overnight in the refrigerator.
- Soak wooden skewers in water for 1 hour if using. Remove meat cubes from marinade (reserve marinade and boil in a small saucepan) and thread cubes onto 6 skewers. Salt and pepper them.To grill, place skewers over medium-high heat for 20-25 minutes. Baste with boiled marinade and turn occasionally to brown on all sides.To broil, move oven rack to around 7-inches from element and heat. Broil skewers for 20-25 minutes, basting and turning occasionally.
- To serve on pita bread, quickly warm bread on grill or on oven grates under broiler pan. Place 1 kebab directly inside bread, squeeze shut and pull the skewer out. Serve with lettuce, sliced onions and tomato, and tzatziki sauce on the side. To serve alone, place skewers on a platter with rice, roasted vegetables, warmed pita bread, and tzatziki on the side.
- This souvlaki recipe is equally as good made with lamb, steak, or chicken.
- Greeks tend to cook their meats more well done and charred.