Big Batch Pork Souvlaki
Chef Paul Lillakas brings you a crowd-pleasing recipe for big batch pork souvlaki, ideal for gatherings or meal prepping. This dish captures the essence of Greek cuisine with tender marinated pork, grilled to perfection.
Ingredients
- 5 lbs pork shoulder, cut into cubes
- 1 cup olive oil
- 1/2 cup lemon juice
- 6 cloves garlic, minced
- 2 tablespoons dried oregano
- Salt and pepper to taste
- Wooden skewers, soaked in water
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add pork cubes and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat.
- Thread pork onto skewers, leaving space between pieces.
- Grill skewers for 10-12 minutes, turning occasionally, until cooked through and charred.
- Serve with pita bread, tzatziki, and fresh vegetables.
This recipe yields approximately 20 skewers, making it perfect for parties. Enjoy the authentic taste of Greece with minimal effort.
