Juicy pork souvlaki
10
- Prep Time10 mins
- Total Time25 mins
- Makes4 Servings
Roberto Caruso
Ingredients
4 wooden skewers
2 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
1/4 tsp salt
450 g pork tenderloin, cut into bite-sized cubes
1 small red onion, cut into chunks
Instructions
Preheat barbecue to medium. Soak skewers in warm water for 20 min.
Stir oil with lemon juice, garlic and salt in a medium bowl. Season with pepper. Add pork to oil mixture and turn to coat. Thread onto skewers, alternating with onion.
Oil grill, then barbecue skewers, with lid closed, turning occasionally, until pork is golden and cooked through, 8 to 10 min. Transfer to plates and tent with foil to keep warm until ready to serve with Cool cauliflower salad.
Nutrition (per serving)
Calories 191, Protein 25g, Carbohydrates 4g, Fat 8g, Fibre 1g, Sodium 168mg.
Wine Pairings
BARBECUED PORK | Perfect Plum Agiorgitiko (Ah-yor-YEE-ti-ko), a noble Greek grape varietal, doesn't disappoint, delivering lashings of dark plum and cherry coupled with alluring leather and spice nuances. It's unmistakably Greek and the perfect sipper for grilled souvlaki. Boutari Agiorgitiko, Greece, $16.
Flavour Tip:
Switch it up by using cubed chicken instead of pork or adding fresh or dried herbs to the oil mixture.