Greek night, Pork Souvlaki , Lemon Rice, Couscous Greek Salad, added grilled Shrimp

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DRKsmoking

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Jan 27, 2021
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Middle Sackville, Nova Scotia ,Canada
Greek night, Pork Souvlaki , Lemon Rice, Couscous Greek Salad, added grilled Shrimp

Had a pork loin roast , so chopped up in 1" cubes skewered them up ( these bamboo skewers are 12" long ) and into my marinate over night ( 18 hours )
Lemon juice, Oregano, oil, water and garlic, salt and pepper.

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I like my Donair sauce better then Tzatziki, so made a small batch of that. There is a trick to it , mix all ingredients than stir from the bottom and get the mixture rolling then quickly add the vinegar, and stop stirring and bring the spoon to the top. It sets right away. Just check the 3 pictures.

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Made up the lemon rice , very nice flavour of the lemon and onions in the long grain rice
( i boil my rice with Turmeric and salt and sugar, the Turmeric gives it the nice yellow colour )
Kept it in the Q to stay warm

Made up the Couscous Greek salad, ( I had no Feta, and I do not care for it ) mozza cheese, leaf lettuce, cherry tomatoes, red onion, diced tangerine, diced Kiwi, cukes , gr. peppers, oil, oregano, lemon juice, carrot ribbons, and couscous

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So 15 minutes before supper is ready , throw the souvlaki on the hot grill, then throw on the shrimp ( these had nothing to do with the Greek meal, but Mona's mom said she was not sure about the Souvlaki, It was all good once she tried one. just on her plate not wrapped in the pita, ha ha . But they all ate the shrimp also.

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Shrimp did not take long so removed and wrapped to keep warm, Pork doing good, every once in a while I would shake on lemon juice, the Q flared up real nice

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looking good, and smell just out of this world, I don't know why I wait so long to do these every time

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All ready so time to set up the countertop and ring the supper bell. . And Stand back

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Set up so they can make their own Souvlaki wraps.

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I was told there was no sauce for the shrimp, I said I not eatting any, dirty look my way. So made up a seafood sauce for the shrimp, That was close, lol

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Fixins for the souvlaki, diced tomato, and onions and chopped parsley, and my Donair sauce, and pita bread, was going to make some but Mona just bought a pack for her lunch, I will replace.

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Here is mine with the works, and asked Mona to hold for a close up for my Southern friends.


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Well we did not even get to dessert as every one was pretty full.

And there is a little Greek meal for us on this Labour Day Monday

Hope you enjoyed and made it to the end.

Thanks for looking and hope everyone's Long Weekend was a good one

David
 

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What seasoning(s) do you use? I use this, lemon juice, apple cider vinegar (I know, 2 acids), olive oil, in a ziplock overnight. I've worked in 3 greek restaurants in the past, but I can never recreate the marinade they used when making pans of chicken breasts and kabobs.

I can call out orders on the pass rail in greek. And a few "choice" words I remember.
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What seasoning(s) do you use? I use this, lemon juice, apple cider vinegar (I know, 2 acids), olive oil, in a ziplock overnight. I've worked in 3 greek restaurants in the past, but I can never recreate the marinade they used when making pans of chicken breasts and kabobs.

I can call out orders on the pass rail in greek. And a few "choice" words I remember.
View attachment 675403

Thanks for the comment

I also worked in Greek restaurants. Many years learning how to swear in Greek lol

We just used the basic, and the same as I did here. Lemon Juice , oil, water, dry oregano flakes and granulated garlic powder

It was as good as I remember. Love pork done this way.
It is really the Oregano that gives it that burst for me. This was just in a tray and submerged in the marinate for 18 hours .
I skewer them first as they are too slippery after the soak to stick on the sticks. lol

David
 
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Reactions: DemonPit
Opa!
Now that's a great looking meal!

Ha Ha , that right John, Thanks for the love and the comment

It was pretty, ha ha
But yes it was a very nice meal, and I really missed having the pork done this way on the skewers and in the marinate.

And it has been a very long time for me to have a Souvlaki this way.
Just the smell of the pork and marinate on the open flames of the Q
" Fantastic. "

David
 
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Reactions: chilerelleno
Just WOW David!! I LOVE Souvlaki and Mediterranean flavors overall. I would dive into that meal head first. A++ presentation and pics too.
 
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Reactions: DRKsmoking
Holy cow David you're getting way to fancy with you cooks for me. Everything looks excellent. Nicely done.

Point for sure
Chris

P.S What no spuds, that's gotta be a first. LOL
 
  • Haha
Reactions: DRKsmoking
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