Presvytera Vassi Makris Haros is a graduate of the University of Cincinnati's College of Design, Art, Architecture & Planning and Holy Cross Greek Orthodox School of Theology. She is the owner, designer and photographer of V’s Cardbox, In Service and Love. a greeting card company featuring cards with an Orthodox voice. She strongly feels that experiencing the Orthodox Faith through the church’s cyclical calendar of feasts and fasts is a gift that is too often overlooked.
Here is a recipe perfect for a Fast-Free Friday. After 7 weeks of fasting, it’s nice to celebrate with this delicious grilled recipe.
PORK SOUVLAKI, Greek Style
I started out with 6.5 pounds of Boston Butt (Pork Shoulder.) I forgot to ask the butcher to de-bone and trim it, so I had to do that myself. You can also use Pork Loin.
I cut the meat into 1-1.5 inch steaks…
And then 1.5 inch strips…
And then 1.5 inch pieces…
-pound Boston Butt made about 25 Souvlaki.
MARINADE: 1/4 c olive oil, 1/4 c wine vinegar, 1/4 c lemon juice (1 medium lemon), 4 t salt, 1 t pepper, 4 t garlic, 4 t oregano, 4 t parsley.
If you can fight the temptation, marinate the meat in the fridge overnight. But if you can’t wait, it will still taste good after resting for 30 minutes.
Skewer 5-6 pieces on a wooden skewer. If the skewers are metal and large, you will need to cut your pieces larger. Squeeze the meat in the palm of your hand to evenly distribute it on the stick.
This next step is the most important part of my recipe… you might have your own traditions… but at this point, my “secret” to grilling is my husband. I hand the skewered meat over to him, and he does his magic at the grill.
When they are done, he brings them back to me, and I finish the meal with a salad, rice, and some homemade tzatziki, a cucumber yogurt sauce.
Enjoy! And be generous!
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