Pork shoulder souvlaki

[Brett-EDH]

Summer time is fun time and today’s the first full day of summer.

Recreating last summer’s Greece trip with some pork shoulder souvlaki.

Usually the meat would be tenderloin or loin but I wanted something richer in flavor.

Marinating now for a few hours and will light this up for dinner tonight. And serve along with a Greek salad of tomatoes, feta, red onion and cukes.





Recipe here: https://www.themediterraneandish.com/pork-souvlaki/

 

[timothy]

I used that Recipe during the winter but on tenderloins.
She has some good recipes that are keepers.
Shoulder sounds even better or BCSR's.

 

[Bruno]

Thank you, was looking at doing some pork tenderloin cut into steaks or something on Sunday. I will be doing this instead.

Easy enough, right in our flavor wheelhouse.

 

[Wilmer Cogburn]

This looks awesome!

 

[BFletcher]

Gus Portokalos would be proud:

"Souvlaki comes from the Greek word souvla."

 

[Brett-EDH]

I used that Recipe during the winter but on tenderloins.
She has some good recipes that are keepers.
Shoulder sounds even better or BCSR's.

I’ve cooked a bunch of her recipes. Authentic and good tasting.

 

[Brett-EDH]

Greek salad



Red onion, separately because some here don’t like onion. Fools.

 

[Jabe G]

That looks mighty fine!

 

[ArnoldThomas]

Looking outstanding meal!

 

[ChuckO]

That's doing it right