Two “pork” dinners this week.  

Greek Pork Souvlaki.  Made with pork tenderloin and served with rice and Greek Salad.
And Sunday’s dinner – traditional ham dinner.   Served with potato gratin, mashed squash and steamed broccoli.

Pork/Chicken Souvlaki
Chicken breasts or Pork Tenderloin
Fresh minced garlic
dried oregano
olive oil
Cut chicken breasts or pork tenderloin  into 1 inch cubes

Place on wooden  Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers.

Rub with fresh minced garlic and dried oregano

Squeeze fresh lemons over chicken and some olive oil

Salt and pepper

Marinate for up to 1 hour.  If marinating longer do not add lemon juice until the last hour.  Lemon juice “cooks” the flesh and changes the texture.

Place on hot grill and turn often until done.  Serve with Greek salad and rice.

NOTE:  This recipe  also works well with Lamb

4 Comments Add yours

  1. I love souvlaki! Thanks for the inspiration and reminderxoxo Pattie

  2. Rita says:

    People around Thibeault's table eat very well! love your photos; that food sound really good.Rita

  3. Linda says:

    Oh Ann you make the most gorgeous food…I am so hungry looking at both wonderful meals!Moe is such a lucky man!

  4. Katy ~ says:

    I think I just fainted from want after looking at your photos.

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