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Smokefire does Pork Souvlaki

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Nice cooler day out today. 77F and a perfect day to fire up the Smokefire. I eat a lot of pork tenderloin and decided to do kabobs instead of whole this week. I've done plenty of chicken souvlaki but never pork. Ran the pit temp at 275F for a bit and then up to 325F. Results are delicious but next time I'm going to work on some char at the end. I'm still learning this awesome machine. I was impressed that at 325F it still puts out a steady and healthy amount of TBS. Marinade was pretty simple 2 cups of olive oil, 1 cup lemon juice. 1/2 cup red wine vinegar, 3 oz of dehydrated minced onion, 3T minced garlic, 3T Greek oregano ,8t kosher salt and 2t MSG. I usually use fresh onion but needed to use this dehydrated onion up. The smell of this cooking was intoxicating. Served with some sour cream based tzatziki , a squeeze of lemon and some fresh chopped cilantro. Thanks for looking View attachment 737677
That looks outstanding! I haven't done kababs for ages, and this looks like a fine way to start again.
 
Did another batch of these , fried sweet peppers and my light sour cream based tzatsiki today. Marinade is enough to do a four pack of tenderloins from Sam's. Wild just how simple but crazy good this is. Happy neighbors and I think happy grandson for the Browns game tomorrow.
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WOW, you know I love me some pork ( or chicken ) souvlaki
That looks wonderful.

Love the peppers

You are right so simple BUT way so good, lol

We had it for supper last night also, was not going to post

David
 

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Thanks for bringing this up! The OP was shortly before I joined, so I hadn’t seen it before…I’m bookmarking it for future use!
 
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