Never been to Greece, nor can I speak Greek !!!
But I know my Tzatziki and my Souvlaki.I have a weakness for Gyros. And I quite like my share of Baklava.No, I Didn't get married to a Greek hunk, but my cousin did !! So my Greek connect just got stronger.
Feasted on so much Greek food in their pre-wedding ceremonies, that I got gutsy to even try to make it at home. Added to that my Greek Brother in Law is a quite a Home Chef himself. His latest speciality is Authentic Bengali Food. Now if a staunch and orthodox Greek Guy can whip up such great Shorshe Bata Maachher Jhol and Tok Daal, even I can create some Authentic Greek Food. It all runs in the family after all.
Mr. Gyros was given a miss and I donned the chef's hat for some Pork Souvlaki. I had picked up a pack of Pork Chops and its was just Souvlaki which was on my mind. The challenge was how authentic would it taste !!!
A cook book had been presented to me, from the warehouse store, from where we do a lot of our groceries. Its usually Hubby who picks it up, while making Hors d'oevures for all the entertaining we do over the weekends. Their Souvlaki recipe seemed easy enough, in the short time I had for prep. I had some lovely fresh lemons and some good Greek Oregano.Shallots were absent, hence Red Onions came in to the party. An hour of marination was not that great a call. I had a few more to spare. So that put me a bit at ease. My last experience of ordering some Souvlaki at Holy Land Cafe in my neighborhood was quite a let down. So the challenge for me, was even greater. Making something which would satisfy my own seasoned taste buds !!!
Rather than skewering the pork, I had decided to stick to the whole Chops. To tenderize the meat, I had scored the Chops, so that the marinade soaked in better.The Pork Souvlaki turned out to be quite tender.Much better than I had expected !!
PORK SOUVLAKI :
Ingredients:
Pork Chops: 4
Extra Virgin Olive Oil: 1/4 cup
Garlic Cloves: 3: minced
Greek Oregano: 1 tbsp
Thyme: 1 tsp
Bay leaves: 2
Red Onion: 1/2 : Chopped finely
Salt: to taste
Black Pepper: 1tsp
Lemon: 2 : Juiced
Procedure:
Score the Pork Chops diagonally.
Make a marinade of the Olive Oil, salt, black pepper, Oregano, Bay leaves, Thyme, chopped Red Onions, minced garlic, and the juice of one lemon.
Marinate the Pork Chops in the aforementioned marinade for a few hours(Overnight if you have the time).
Heat the grill, or a skillet. Lift the Pork Chops, from the marinade, onto the grill or the skillet.
Keep basting the Chops with the marinade so that they do not get dry or stick to the grill or skillet.
Turn them over. Grill the chops until they are firm.
Let the Pork chops Rest for five minutes before serving them, or else the juices would run out of the meat,and it would get all dry. Sprinkle fresh lemon juice on the Pork Souvlaki and serve hot !! You can serve the Pork Souvlaki with a side of Tzatziki !
Bon Appetit !!!
Enjoy Greek Goodness !!!
But I know my Tzatziki and my Souvlaki.I have a weakness for Gyros. And I quite like my share of Baklava.No, I Didn't get married to a Greek hunk, but my cousin did !! So my Greek connect just got stronger.
Feasted on so much Greek food in their pre-wedding ceremonies, that I got gutsy to even try to make it at home. Added to that my Greek Brother in Law is a quite a Home Chef himself. His latest speciality is Authentic Bengali Food. Now if a staunch and orthodox Greek Guy can whip up such great Shorshe Bata Maachher Jhol and Tok Daal, even I can create some Authentic Greek Food. It all runs in the family after all.
Mr. Gyros was given a miss and I donned the chef's hat for some Pork Souvlaki. I had picked up a pack of Pork Chops and its was just Souvlaki which was on my mind. The challenge was how authentic would it taste !!!
A cook book had been presented to me, from the warehouse store, from where we do a lot of our groceries. Its usually Hubby who picks it up, while making Hors d'oevures for all the entertaining we do over the weekends. Their Souvlaki recipe seemed easy enough, in the short time I had for prep. I had some lovely fresh lemons and some good Greek Oregano.Shallots were absent, hence Red Onions came in to the party. An hour of marination was not that great a call. I had a few more to spare. So that put me a bit at ease. My last experience of ordering some Souvlaki at Holy Land Cafe in my neighborhood was quite a let down. So the challenge for me, was even greater. Making something which would satisfy my own seasoned taste buds !!!
Rather than skewering the pork, I had decided to stick to the whole Chops. To tenderize the meat, I had scored the Chops, so that the marinade soaked in better.The Pork Souvlaki turned out to be quite tender.Much better than I had expected !!
PORK SOUVLAKI :
Ingredients:
Pork Chops: 4
Extra Virgin Olive Oil: 1/4 cup
Garlic Cloves: 3: minced
Greek Oregano: 1 tbsp
Thyme: 1 tsp
Bay leaves: 2
Red Onion: 1/2 : Chopped finely
Salt: to taste
Black Pepper: 1tsp
Lemon: 2 : Juiced
Procedure:
Score the Pork Chops diagonally.
Make a marinade of the Olive Oil, salt, black pepper, Oregano, Bay leaves, Thyme, chopped Red Onions, minced garlic, and the juice of one lemon.
Marinate the Pork Chops in the aforementioned marinade for a few hours(Overnight if you have the time).
Heat the grill, or a skillet. Lift the Pork Chops, from the marinade, onto the grill or the skillet.
Keep basting the Chops with the marinade so that they do not get dry or stick to the grill or skillet.
Turn them over. Grill the chops until they are firm.
Let the Pork chops Rest for five minutes before serving them, or else the juices would run out of the meat,and it would get all dry. Sprinkle fresh lemon juice on the Pork Souvlaki and serve hot !! You can serve the Pork Souvlaki with a side of Tzatziki !
Bon Appetit !!!
Enjoy Greek Goodness !!!
Incredible,Can't take my eyes from ur clicks.U have mastered the art of food photography so well
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