Grilled Pork Souvlaki with Fresh Pita
Many of us associate souvlaki with roast lamb, but in the back alleys and on the roadsides of Greece, pork and chicken are actually more common. Charles Bililies, founder of Souvla restaurants in San Francisco, gave us this recipe for the quintessential Greek street food. It's very much worth making at home, especially for a party. Most of it can be done ahead, the meat and pita cook in minutes, and it's easy to serve. All you have to do is pile the hot skewers and the warm pita on platters, set out the toppings, and let everyone assemble their own sandwiches (or you can wrap them if you like, as directed below). Just make sure there are lots of napkins--souvlaki are deliciously drippy. To Drink: Souvla offers wines and lager-style beer, produced and bottled in Greece for the restaurant by Domaine Skouras. The wines include a crisp stainless steel-fermented white (grape varietals: 70 percent Roditis, 30 percent Moscofilero); a rosé, the restaurant's most popular pour (70 percent Agior…
- Time: 30 min
Source: Sunset Magazine
Ingredients
- plus 3 tbsp. extra-virgin olive oil
- teaspoons kosher salt, divided
- teaspoons dried oregano, divided
- tablespoon lemon zest
- tablespoon minced garlic
- tablespoons lemon juice, divided
- teaspoon onion powder
- finely chopped flat-leaf parsley
- medium red onion, cut into 1- or 2-in. squares
- pounds pork shoulder, some outer fat trimmed if you like, then cut into 1-in. cu
- dried bay leaves
- Fresh Pita, prepared through step 5 of recipe
- Minted Yogurt Sauce
- Cucumber-Tomato Salad
- Pickled Red Onions
- finely crumbled feta cheese
- Harissa Hot Sauce