Monday, August 1, 2016

Pork Kebabs (Souvlaki or Marinated Pork)

I've been a member of the Secret Recipe Club for several years now, and have gotten some fantastic recipes and gotten to know a lot of blogs and bloggers along the way. 
We're separated into groups, and are assigned a blogger to stalk for a month and then make something from that blog and share it on a specific date.  My group is Group A and we 'reveal' all on the first Monday of the month.  Which is today. 
Now this is going to be fun.   Emily got me last month as the SRC reveal, and I get her this month.
Turnabout is fair play?  Her blog is Life On Food
She writes about the food she makes on a regular basis, as she puts it. The pretty, the ugly, healthy and sweet.  She got to spend a semester in Paris, sigh, jealous here.  She's also lived in Georgia, (me too), and in Maine.  I got to visit there once, but never got a chance to try the lobster.  The next time I'm in Maine, I'm going to attempt to become a lobster snob as well. 
 
Since I love appetizers, making and eating them, I went first to her appetizers.    Then I just started going through the blog, alphabetically.  And found this Breakfast Sausage Ravioli . 
And these....
Asian Fried Quinoa  
Shrimp Thai Noodles with Spicy Peanut Sauce
Ginger Soy Beef with  Chile- Tomatoes 
Choices, choices, choices.

I had wanted to bake something, but my oven is on a self imposed time out.  I've got a repairman coming again to try and track down the problem.  (For some reason the broiler element works but not the bottom element) So...  

Then when I went back to make my final choice, she'd posted a recipe for Pork Kebabs

Souvlaki (marinated pork)

Yes I know I've had all month to make and find a recipe, but I like to wait to the last minute, it keeps life interesting.
Besides which, sometimes you miss the best stuff.  Like this. 

And Souvlaki has always been a big favorite of mine anyway.  In years past I used to go to a restaurant called Jim's and I always ordered their marinated pork for breakfast.  Sometimes that's all I ate, the egg on the side was incidental.  

TMI?

But for now, the memory of the breakfast at Jim's Restaurant stayed with me and I had this for breakfast alongside an egg, and some home fries and some lightly fried tomatoes.  
And it was so good.   
Souvlaki (marinated pork)

I did halve the recipe however, as I was the only one (apart from my dog) eating this.  She loved them as well, btw.  I do share, sometimes.

I mentioned earlier that I love appetizers, and I'm thinking this would be a great recipe to make for the next Tapas.

Gotta think ahead.

Recipe: Pork Kebabs

Marinade:
2 cups red wine, I used Merlot
2 tsp. dried Oregano or 
1-2 tsp. fresh Oregano, chopped  (I raided my Oregano plant and just did a rough chop on the leaves)
2 tsp. Ground Cumin
2 tsp. Kosher salt, more to taste (I used a half tsp. of salt)
1 tsp. Dried Thyme  
1/2 tsp. ground cinnamon
6 cloves garlic, smashed up a little and rough chopped
1 teaspoon EVOO  (extra virgin olive oil)

2 lb. Pork shoulder, cut into 1 1/2" cubes  (I used some loin chops I had in the freezer)  

Mix the marinade up and pour over the pork.
  Place in a plastic bag or small container and put in the refrigerator at least two hours or overnight.
   Turn the broiler on in the oven, then take the pork out of the marinade and let them drip for a second.
Place in a well greased rimmed baking pan, dribble the teaspoon of EVOO over top and broil til just browned a little, about 5 minutes, turn over, then broil the other side for about 6-8 minutes or until the meat is browned and cooked through.  I also tried frying some of the meat, but liked it done under the broiler better.
  So I dumped the ones from the frying pan into the other pan and finished them off that way. 


Serve with some Home Fries, an egg (cooked how you like it) and some broiled tomato slices.

If you're making this for dinner, here's the recipe for the Yoghurt sauce or Tzatziki that you can serve with the meat. 

1 cucumber (12 oz)
1 1/2 cups yoghurt
1/2 cup chopped fresh mint leaves
2 Tbsp. EVOO
2 cloves garlic, finely chopped
Kosher salt, to taste  
4 scallions, thinly sliced
1 cup parsley, roughly chopped
Pita Breads, warmed


My breakfast was fantastic.



 

 
I was a little skeptic about this recipe, I've always marinated my pork in a mixture of lemon juice and garlic with a little EVOO.  But the red wine was great and the flavours were lovely.  


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

28 comments:

  1. Great recipe! The other day I made pork kebabs but it wasn't that much fun to keep sticking the meat in the skewers.... I love the way you made yours...

    Have a wonderful Reveal Monday!

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    1. Not too fond of skewering meats, mainly cause I skewered myself once, cause I was too busy talking and should not have been trying to do something which required, some, ummm, skill at the same time. Thanks.

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  2. What a great marinade and a lovely pork dish

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  3. ooooh! I love all the flavors - and I love that you did it with the fried egg and potatoes too! What a perfect meal!

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    1. Like you said, a perfect meal. I do love a good breakfast.

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  4. Yes, that is MY kind of food Sid, and as I lived in Cyprus for many years, I do love a good souvlaki aka pork kebab! Karen

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    1. I bet you have some killer recipes from your time there. I have no idea how authentic this recipe was, all I know is that it tasted wonderful.

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  5. I love the marinade - but I would do them on skewers on the grill.... Cut them a bit bigger so it's not so much work LOL

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    1. I don't do skewers, and I don't have a grill, apart from a George Forman, but I agree larger pieces would be even better.

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  6. Sometimes procrastination pays off. :)

    It really is hard to choose every month, isn't it? So many great looking recipes and so little time...

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    1. It really does, pay off, lol. At least this month it did. I love getting my assignment each month, it helps me to 'push' the envelope a little.

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  7. Fantastic post, and I like eating dinner for breakfast all of the time! I like living dangerously too when it comes to SRC. =)

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    1. When we have leftovers, I usually make it my breakfast. And I get so tired of the same old, same old for breakfast anyway, so being able to make and eat souvlaki again for breakfast, woohoo. And SRC does make it easy to live dangerously, lol.

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  8. I'm guilty of the last-minute SRC technique too. I find things at the beginning of the month, and then come back later and see something even more delicious looking...or that uses up things lurking in my kitchen. We love souvlaki. This looks delicious. As for grilling, I make kebabs on my Foreman. I open it up and away you go. (I've also been known to push the meat to the top half of the skewer, let them hang over the edge and grill both sides at once to be done quick)

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    1. Great idea, I never thought to open it up and grill, I always put the meat in there and hope I don't overcook it. It seems I can do either rare or well done on it, if I'm cooking beef. I will try your trick. Thanks.
      So glad I'm not the only last-minute person here. There are so many great recipes on the blogs I'm assigned that it's hard to make up my mind.

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  9. What a great summertime recipe!! I'm saving this one to make for my next party. I'm sure my little dog would love this too :-), so I won't be halving it!!

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    1. I was shocked when my dog asked if I needed any help eating my breakfast. She's a picky eater, but she sure liked the spices in this. I'm planning on serving this on one of our Tapas Nights, or just bringing it to a potluck. It was quick and easy to make. After I marinated it overnight.

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  10. Your doggie is living the life! Love the way this looks and sounds, with all the spices, and the cinnamon surprised me. I'm like you, I would totally eat this for breakfast. Wonderful SRC pick!

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    1. Yup, Chimi loves it when I make something she likes, cause I do tend to share. The cinnamon surprised me as well, but the whole combo of spices worked very well together. And 'our' breakfast was great.

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  11. I am glad you liked the recipe. We loved it and it was kind of unexpected as well. Never really used red wine like that before this recipe. And fried eggs make everything better :)

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    1. It was very nice. The cinnamon and the red wine were both surprises but lovely ones. And really, they went so well with some home fries and a fried egg. I may have to do a repeat soon. Thanks for the recipe.

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  12. I always love the Secret Recipe Club and this is a great recipe, with wonderful flavors! Thanks so much for sharing with Full Plate Thursday today. Have a great day and come back soon!
    Miz Helen

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    1. You're more than welcome, and if it weren't for the SRC, I wouldn't have gotten to know you, via the WWW that is.

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  13. Sid, You've definitely convinced me that pork kebabs make a wonderful breakfast. But honestly, I think I'd make a full batch, have them for dinner and then eat the leftovers for breakfast the next day:) Great SRC pick!

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    1. They do make a wonderful breakfast. Even with half a recipe, and with the dog's enthusiastic help, I managed to not only have breakfast one day, but also lunch two more days. I will make this again, possibly even for Tapas?

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  14. I love pork, I have never used wine with pork before and I'm intrigued. I cant wait to try it.

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    1. I was a little sceptical about this, but the wine worked beautifully, it gave it that little bit of a zing.

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