Monday, January 24, 2011

Souvlaki platter

I've been addicted to Greek salad lately. All it needs is some MEAT! So I decided to try my hand at souvlaki. Boneless pork sirloin was on sale, so that's what I used. Pork tenderloin is leaner and more tender, but I'm not sure that it would stand up well to an acidic marinade. Also, I was in a hurry so I used my George Foreman grill; it definitely would have been tastier grilled over charcoal! I'm not much of a griller myself but I recently discovered the website Girls at the Grill which has inspired me to learn.

Serves 4

For the pork:
  • 1.5 lbs boneless pork, cut into bite-sized chunks
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs ground coriander
  • 1.5 tsp paprika
  • 1.5 tsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 2 Tbs fresh oregano leaves, minced (or 2 tsp ground dried Greek oregano)
  • 1 tsp lemon zest
  • 4 cloves garlic, minced or pressed
  • Salt and pepper to taste
For the salad: (pretty much everything in the salad is optional, make your own substitutions as you'd like)
  • About a pound of salad greens. I used a bag of organic spinach salad blend (baby spinach, arugula, and radicchio) and a bag of "Italian salad mix" (romaine hearts and radicchio)
  • Grape tomatoes, cut in half (probably stick to about 4 per salad if you're strictly watching carbs)
  • Shaved red onion (about 1/4-1/2 onion)
  • 1 green pepper, cut into chunks
  • Roasted red pepper, sliced
  • Sliced pepperoncini peppers
  • Pitted Kalamata olives, cut in half
  • 4 oz feta cheese, crumbled (I used reduced-fat tomato basil feta)
  • Oil and vinegar for serving (I used 1 tsp extra-virgin olive oil and lots of red wine vinegar on each salad)
 For the tzatziki sauce:
  • 1 7oz container of plain Greek yogurt, such as Fage or Chobani
  • Half a cucumber, peeled, seeded, and chopped
  • 1 Tbs lemon juice
  • 1 clove garlic, minced, or a pinch of garlic powder
  • Minced fresh dill to taste (I probably used about 2 Tbs)
  • Plenty of salt and pepper, to taste
  1. Whisk together all the ingredients for the pork marinade. Pour it into a gallon ziploc bag along with the pork chunks. Marinate at least 4 hours but preferably overnight or up to 24 hours.
  2. Stir together the tzatziki ingredients and set aside in the refrigerator.
  3. Thread the pork chunks onto skewers, shaking off excess marinade. Grill until nicely charred and cooked through.
  4. While pork is cooking, assemble the salads.
  5. To serve, dress the salads with oil and vinegar. Top with souvlaki skewers and a blob of tzatziki for dipping.
Make-ahead directions: Combine the pork and marinade. Freeze in a single large zipper bag (if you will thaw and cook the whole thing at once) or in individual portions in zipper sandwich bags (to thaw individual portions). Salad cannot be frozen; make it before serving, or a couple of days beforehand.


Patty said...

Erica, you are on a roll! I was quickly scrolling though items in google reader and your picture stood out more than anything else there today. Looks and sounds delicious!

and thanks for the extra info on the noodles. :-)

Erica said...

Thanks Patty! I am loving Greek salads lately, so tasty and so pretty!

Christina said...

WOW, this looks amazing, i LOVE the colors. I love how you make all these meals from scratch!! I can tell you really care about what you feed yourself and your husband!

shockwave said...

Hi Erica,

Have a special valentine's day request for my favorite food blogger! I wanted to make cassoulet for my wife for V-day. I know you have a lot of French experience, do you have a good recipe for cassoulet. I post this realizing it has the potential of upsetting the paleo folks :)


J3nn (Jenn's Menu and Lifestyle Blog) said...

That salad looks amazing! YUM Greek salads are one of my favorites. Love the use of pork tenderloin as well. said...

This can't have effect in actual fact, that is exactly what I consider.

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