Every fall the Greek Orthodox Church of Salt Lake City holds a Greek Festival and every fall we go and have a great time feasting on the food and enjoying the Greek culture. One of our favorite foods is the souvlaki – tasty little bits of juicy, marinated, barbecued pork.
One year I decided having souvlaki just at the Greek Festival wasn’t enough, so I went in search of a great recipe I could make a home. It was probably more than 25 years ago, before I could just hop on the internet and find a great recipe, so I went to the library and in a little Greek cookbook found this souvlaki recipe that my family loves and I have been making frequently ever since. It’s easy and so delicious!
I am submitting this family favorite recipe to the Family Recipes: Memories of Family, Food and Fun event hosted by HoneyB and Laura. I’m looking forward to the roundup of great family recipes everyone is willing to share.
I doubled the recipe in the picture. It freezes and reheats well. I usually always serve the souvlaki with Greek rice from the same little Greek cookbook. The rice has a creamy texture, with a great lemon flavor. (I’ll post a picture next time I make it.)
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 teaspoon marjoram
- 2 lbs. cubed pork loin
- 1 T. butter
- 1 c. long grain rice
- 1/2 t. salt
- 1 T. lemon juice
- 3 cups chicken broth
- Garnish with chopped parsley
- Mix ingredients, marinate in a Ziploc bag 6 hours or overnight. Spear cubes on skewers. BBQ on high heat approximately 3 minutes per side.
- Melt butter in sauce pan. Add rice and saute stirring frequently until rice is transparent. Add broth, salt and lemon juice. Bring to a boil. Cover pan, turn heat to lowest setting and simmer 25 min. or until rice is tender.
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