Pork Souvlaki with Grilled Citrus

TOTAL TIME: 3 hr 45 min
Prep: 15 min
Inactive Prep: 3 hr 20 min
Cook: 10 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 pounds pork tenderloin, trimmed and cut into 1 1/2-to 2-inch chunks
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano, plus 1 small bunch fresh oregano, for basting
  • 2 cloves garlic, sliced
  • 2 shallots, sliced
  • 1 jalapeno, sliced
  • Zest and juice of 1 lemon
  • 2 lemons, halved
  • 2 oranges, halved
    • Special equipment: 12 to 16 wooden skewers
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      Directions

      Sprinkle the pork with salt and transfer to a bowl. In another bowl, combine the chopped olive oil, oregano, garlic, shallots, jalapeno, lemon zest and juice. Stir to combine, and then pour half of the marinade over the pork. Massage to coat, cover with plastic wrap and refrigerate at least 3 hours or overnight.

      Remove the pork from the refrigerator to take the chill off. Soak the wooden skewers in salted water at least 20 minutes. Tie the remaining oregano into a bundle to make a basting brush, and dip in the reserved marinade.

      Preheat a grill or grill pan to medium.

      Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until lightly charred, about 1 minute, and then brush with the marinade and flip. Baste again, and grill for 1 minute on the second side.

      Transfer the skewers to a sheet of foil. Pour the remaining marinade over the meat, add the oregano bundle and crimp the edges of the foil together to make a sealed package. Place the foil package on the grill until the meat is cooked through, 3 to 5 minutes longer. Grill the fruit cut-side down until lightly charred, about 1 minute.

      Serve the souvlaki with the grilled citrus squeezed over or on the side.

      Per serving (based on 6 servings): Calories 278; Total Fat 13 grams; Saturated Fat 2 grams; Protein 32 grams; Total Carbohydrate 8 grams; Sugar: 5 grams; Fiber 1.5 grams; Cholesterol 98 milligrams; Sodium 178 milligrams;

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on June 10, 2013

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        Fabulous! We used the grill basket instead of the skewers (suggested by another reviewer, then finished off the pork on the grill surface. The grilled jalapenos were outstanding - next time add more! We made a simple Greek style salad with cucumbers, capers, Kalamata olives, red bell pepper, feta and Romaine lettuce, dressed with EVOO, oregano and the juice from one of the grilled lemons. We stuffed everything into a warm pita pocket and it was delicious.

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      • on June 17, 2012

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        Tested this last evening. Fantastic! Definately marinate the meat as long as you can, overnight is best. I served this with the avacado Tzatsiki (next recipe to which I added fresh chopped mint. Had grilled salad on the side (added red pepper, calamata olives and cukes and some homemade hot off the grill Naan bread. Delicous, and definately dinner party worthy. I noramally shy away from orange with meat - not this time, so glad I am over that hang up! Lulu

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      • on June 13, 2012

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        Awesome recipe. If you don't feel like skewering all the meat for kebabs, it works well with a grill basket too.

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