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. 

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.   

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.  

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