Pork Souvlaki

Lia spent a summer in Corfu making this Greek specialty (some nights, she was stationed by the grill with a hairdryer to keep the coals hot), and it's easy to see why it's been a favorite ever since. All you need is a handful of ingredients, and it's easy to scale up to feed a crowd. Serve with warm pita bread, Lia's Real Greek Salad and Yogurt Sauce (Tzatziki).

1 pound boneless pork loin roast
1-1/2 tablespoons extra virgin olive oil, divided
1 teaspoon dried oregano, divided
1 clove garlic, grated
1 lemon, cut in half
sea salt and freshly ground black pepper, to taste

Trim the roast and cut it into 1-inch cubes. In a medium bowl, whisk 1 tablespoon oil, ½ teaspoon oregano, garlic, zest of ½ lemon, salt and pepper. Add pork, tossing to coat. Refrigerate at least 30 minutes and up to overnight.

If using wooden skewers, soak them in water for at least 30 minutes. Preheat grill to high.

Thread pork onto eight 12-inch skewers. Sprinkle with ¼ teaspoon oregano, salt and pepper. Grill 8-10 minutes, turning occasionally, or until browned and just cooked through.

In a small bowl, whisk remaining 1½ teaspoons oil, juice of ½ lemon, remaining ¼ teaspoon oregano, salt and pepper.

Transfer cooked souvlaki to a platter. Brush generously with lemon-juice mixture. Serve with remaining lemon half cut into wedges.

Serves 4

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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