Souvlaki

Lavender Lynn's Note:

This is a greek recipe posted for ZWT4. I got this recipe from All recipes with a few variations.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

• 1 lemon, juice of
• 1/3 cup olive oil
• 1/3 cup soy sauce
• 1 teaspoon dried oregano
• 4 garlic cloves, crushed
• 4 lbs pork tenderloin, cut into 1-inch cubes
• 1 medium red pepper, cut into 1-inch cubes
• 1 medium green pepper, cut into 1-inch cubes
• 1 medium yellow onion, cut into 1-inch cubes
• 1 medium purple onion, cut into 1 inch cubes

Directions:

1. Mix together lemon juice, olive oil, soy sauce, oregano and garlic in a large container.
2. Add Pork, onions, and peppers mixing well.
3. Cover the mixture and put in refrigerator for 3 hours.
4. Using skewers that have been soaked in water thread on peppers, onions, and meat.
5. Preheat barbecue for medium.
6. Lightly oil grate.
7. Cook for 10-15 minutes, turning skewers often.
8. Cook to desired doneness.

Reviews

[Boomette]

Wow this is a great recipe! DH said it was better than the ones in restaurant :) I made half recipe for a pork tenderloin. It was perfect. We'll probably do it again tomorrow LOL for the other pork tenderloin. The pork was so tender, very tasty same for the onion and red pepper. Thanks Lavender Lynn :) Made for the Zwizzles Chicks of ZWT

[PanNan]

We loved this recipe. I scaled it down for 1 lb of tenderloin for the two of us, and used only the purple onion, and red and green pepper. I left it in the marinade about 6 hours. The marinade flavor wasn't strong or overpowering, but just enough to give the meat great flavor. I cooked it on my contract grill for about 5 minutes and the meat was tender and cooked just right. Thanks for sharing this one. Made for ZWT4.

[justcallmetoni]

Quick easy and delicious. I made mine on an indoor grill and used a combination of green, red and yellow-orange peppers. I liked the hint of saltiness from my low-sodium soy and the way it intermingled with the lemon and garlic, offering a nice contrast to the sweetness of the peppers and onions. Due to an unexpected change in plans, my pork marinated for 26 hours instead of the 4 planned. The meat did not suffer at all and was moist and full flavored. Thanks LL.