Souvlakia – a Different Take

by | Apr 2, 2015 | Meat | 0 comments

We’ve always loved to make up kabobs of pork, onions and peppers; seasoned with lemon juice, soy sauce, oregano, salt and pepper, and loads of garlic powder. Usually, I grill them up and then serve them with flour tortillas, rather than with Pita bread.
Tonight I did a different take.  I cut pork loin chops into 1 inch cubes.  Since I had no soy sauce (Can you imagine?), is improvised with a bit of the following:
fat free Italian dressing
Olive Oil
Worsesterchire Sauce
Garlic Powder
black pepper
garlic powder
chili powder
shot of Sriracha sauce
I marinated the pork in that sauce for a hour (Longer would be better.)
Fire up the broiler.
I put a HUGE sweet onion in a big skillet (with a tiny bit of oil). I cooked that down for a bit; then added a diced red and a diced yellow pepper.
In the meantime, I marinated a half pound of mushrooms (sliced in half) in the same sauce I made for the pork.
I added a bit of beer to the onions; seasoned with garlic powder, black pepper, oregano, etc.; then covered and allowed to simmer gently to soften the veggies.
I placed the mushrooms in an aluminum foil half-tray and ran under the broiler. I removed the pan every 4 minutes or so and stirred.  Then, I transferred the onions and peppers from the skillet and into the half-tray and stirred them together; returned to the broiler until the onions began to scorch.
I removed that tray, and replaced it with another tray containing the skewered pork bites.  I cooked them 6 minutes; then turned and cooked another 4.
Next time, I think I’ll cook 4 minutes; turn and cook another 2 or 3.
Very very good!