Pork Souvlaki Kebabs

The hubby is so very happy right now.  Mainly because he gets to grill several nights a week, and I am happy to have him do that because it takes the pressure off me to cook.  Don't get me wrong--I love it and cannot imagine it any other way, but it's nice that he wants to help out with cooking.  He did make it clear that he won't be grilling when it's cold outside.  Hmmmm we might need to make a compromise on this because I'm getting used to this!

Anyway--kebabs are one of those easy to make and prep items.  Kebabs can be done so many different ways from different meats to different vegetables to different marinades and sauces--just ENDLESS!!!  I found this recipe for Pork Souvlaki which spoke to my stomach because it is Mediterranean/Middle Eastern inspired which is my favorite cuisine.  A few simple modifications made this easy and convenient deliciousness!

{Pork Souvlaki with yogurt-sesame dipping sauce}

{Marinade for the pork}

{Marinate pork overnight}

{Mixing the yogurt sauce}

{Mmmmm.... yogurt, sesame, garlicky goodness!}

{If you are using wooden skewers, make sure to soak them in water about 1 hour before assembling and cooking your kebabs}

{Assemble the kebabs.  I used peppers, onions, and mushrooms}

One year ago: Triple Berry Buttermilk Cake (okay so maybe this wasn’t exactly a year ago, but this cake is so delicious that I couldn’t let it just slip by!)

Pork Souvlaki Kebabs

Makes 4 servings

3 tablespoons olive oil

1/4 cup lemon juice

4 cloves garlic, minced

1 tablespoon dried oregano

1 pound pork, cut into 3/4 inch cubes

8 oz plain Greek yogurt (I used Fage non-fat)

4 cloves garlic, minced

1 1/2 tablespoon sesame seed oil

1 tablespoon lemon juice

Salt and pepper

1 pint mushrooms, cut in half

3 peppers, cut into 3/4 inch slices

1 large onion, cut into 6 wedges

1.      Mix oil, 1.4 cup lemon juice, 4 cloves garlic, and oregano together until combined; add salt and pepper and taste making sure the marinade tastes balanced (not too salty, etc).

2.      Add pork and marinate overnight.

3.      Mix yogurt, 4 clvoes garlic, sesame seed oil, 1 tablespoon lemon juice, salt and pepper together until combined.  Taste and adjust accordingly.

4.      Soak wooden skewers about 1 hour before you are ready to assemble the kebabs.

5.      Assemble the kebabs, alternating meat and vegetables making sure to begin and end with meat (prevents anything from falling off).

6.      Grill about 10 minutes or until pork is done, turning occassionally.

7.      Serve kebabs with yogurt sauce.

I absolutely LOVED the yogurt sauce!!!  I took the leftover to work the next day and had it with some grilled chicken--so delicious!

What do you like to do with your kebabs?

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