Üks pereliige hiljuti küsis mu käest: ,,Kas oled näinud need suured terve sealiha sisefilee tükid, mida nad toidupoes müüvad? Kümme naela $35 eest! Nii odavad, aga mida ma hakkaks sellega tegema?“
Sellest mõttest sündis see retsept! Marineeritud sealiha võib suures portsjonis ette valmistada ja sügavkülmetuses hoida kuni äkki grillituju tekib!
Hands on time: 45 minutes
Total Time: 12 hours
Makes: approximately 9 lbs of marinated meat
Ingredients:
1 whole boneless pork loin (about 10 lbs), fat and silver skin trimmed and cut into 1 inch cubes (about 9 lbs of cubed meat in total)
Marinade:
1 cup olive oil
1/2 cup liquid honey
12 cloves garlic, minced
1 cup red wine vinegar
¼ cup Dijon mustard
1/2 cup dried oregano, rubbed between hands to release oils
5 Tbsp chopped thyme (or 2 ½ Tbsp dried thyme, rubbed between hands)
2 Tbsp red pepper flakes
3 Tbsp sea salt
5 tsp freshly cracked black pepper
Large Red Onion, cut into eights and broken into layers for skewering
Lemon for squeezing after grilling
Dill Garlic Sauce:
2 cups full fat Greek yogurt
2 cups 14% sour cream
8 cloves of garlic, minced (optional: remove the germ to remove harshness)
Zest and juice from 1 large lemon
2/3 cup of finely chopped fresh dill
2 tsp sea salt
1 tsp freshly cracked black pepper
Marinate: In a bowl, whisk together olive oil, honey, garlic, red wine vinegar, Dijon, oregano, thyme, red pepper flakes, sea salt and pepper. Add pork cubes; toss to coat. Cover and refrigerate for at least 2 hours or overnight. Tip: Freeze in 2 lb bags for future use.
Dill Garlic Sauce: In a large bowl whisk together yogurt, sour cream, garlic, lemon zest lemon juice, dill, sea salt and pepper. Cover and refrigerate. Stir every 30 minutes. (If freezing some marinated meat, make a half batch of the sauce.)
Grill: Thread pork cubes and onion pieces, alternating, onto metal grilling skewers (or soaked bamboo skewers). Place skewers onto greased grill over high heat; close lid and grill, turning as needed until instant-read thermometer inserted into thickest part of pork reads 140°F (60 C), about 10-14 minutes. Transfer skewers to a platter and squeeze fresh lemon overtop; cover and let rest for 10 minutes.
Serve with pita bread, Greek salad and rice or roasted potatoes.
Stop overpaying for takeout! Here is how I turn one cheap boneless pork loin into nine pounds of delicious juicy souvlaki!
First, pat it dry and trim that tough, shiny silverskin – just slide your knife under and slice it right off.
Next, slice the loin into thick pork chops, and dice those into one-inch cubes.
Now for the magic: a punchy, flavor-bomb marinade. The secret ingredient? A hit of honey. It balances the acidity and guarantees those gorgeous, crispy caramelized edges on the grill.
Let it chill in the fridge for 12 hours. Skewer them up for the grill tonight, or freeze them for your easiest meal prep ever!
