Actually its more like:
Little Ugh: "Mom, what's for dinner"
Me: "Meat"
Little Ugh: "Like Chicken?"
Me: "Something like that - meat on a stick"
Little Ugh: "Oh, ok, so chicken?"
UGHHH not everything tastes like chicken - but if that will make him eat it, then, why yes darling...it is chicken.
Actually, this post goes along with the spanakopita post since it is all part and parcel of our impromptu dinner party.
I happily offered to make the meat portion since it is easier for me to BBQ and serve than someone else bringing their BBQ along with them :)
I find that homemade souvlaki almost always tastes better than any pre packaged job from the local grocery store or restaurant (unless its a traditional Greek place where a 90 year old Ya Ya is slaving away) and it only takes a few moments to get those flavors cookin!
Pork Souvlaki
2 pork tenderloins
2 tbsp. dried oregano
1/4 c. olive oil
1/4 c. low sodium soya sauce (or if you have red wine use that)
4 cloves chopped garlic
1 shallot diced
juice of 2 lemons
12 bamboo skewers soaked in water for at least 30 minutes
I like to use partially frozen tenderloins when I first start. It is easier to cut into perfect cubes and to take off that silvery membrane.
Take your tenderloin and cut it as if you were butterflying it only follow through so it is in half. Slice each half lengthwise again. From there you can make your cubes. 2 inch cubes work best.
Do this with each tenderloin and place into a large Ziploc bag.
In a small bowl whisk together all ingredients and pour into the bag.
I marinade overnight so that the meat has a chance to absorb all of the flavors but if you are pressed for time 1 hour on would work too.
When you are ready to BBQ, heat your grill on high and lightly oil so the meat wont stick. While you are waiting for it to heat up, skewer your meat - approximately 5-6 cubes per kabob.
Some like to squeeze some lemon juice over top once complete - your call, in my house it is eaten as fast as it comes off the bbq.
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