Best 5 Lamb Or Pork Souvlaki With Fresh Veggies Recipes

Are you ready to embark on a culinary adventure with the tantalizing flavors of lamb or pork souvlaki, perfectly complemented by the vibrant medley of fresh vegetables? From the aromatic herbs that dance on your taste buds to the juicy tenderness of the meat, this dish is a symphony of flavors sure to delight your senses. Prepare to ignite your grill or savor the smoky char of a charcoal fire as we guide you through the art of creating this delectable dish. Let's delve into the world of souvlaki and discover the vibrant flavors waiting to be unlocked in your kitchen.

Let's cook with our recipes!

LAMB SOUVLAKI WITH TZATZIKI

Lamb Souvlaki with Tzatziki image

Provided by Food Network

Categories main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 29

Ingredients

2 pounds lamb, trimmed of fat and cut into 1-inch strips
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon plus 1 teaspoon fresh oregano
2 teaspoons minced garlic
1/4 cup grated onion
2 teaspoons olive oil
1 large white onion, thinly sliced
1 teaspoon Essence, recipe follows
Pita bread rounds
Tzatziki, recipe follows
1 medium cucumber, peeled, sliced in half and seeded, and finely chopped
1/8 teaspoon plus 1/4 teaspoon salt
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon fresh lemon juice or white wine vinegar
1 teaspoon minced fresh dill or oregano leaves
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.
Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.
Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

KITTENCAL'S GREEK SOUVLAKI (GRILLED SKEWERED LAMB OR PORK)

Kittencal's Greek Souvlaki (Grilled Skewered Lamb or Pork) image

There are many recipe out there for slovlaki, this is one I have been making for years and is a personal favorite, this can be made using lamb or pork, the secret to the marinade is the little extra bit of honey and the seasoned salt ;-) traditional Greek souvlaki is not threaded with veggies, but I like to add them on the skewers, you have the option of using them or not. Serve the lamb with toasted pitas and tzatzika sauce if desired please see my recipe#157176. Plan ahead the lamb needs to marinade overnight. You can also make these in the oven under the broiler, using metal skewers ONLY in place of wooden, turning occasionally. The vegetable amounts listed are only esimated you can use as many as desired on the skewers.

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT8m

Yield 5-6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean leg of lamb, cut into 2-inch cubes (or use 2 pounds boneless pork)
1 cup red wine (not red wine vinegar)
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon liquid honey
2 tablespoons fresh minced garlic
2 tablespoons dried oregano
2 teaspoons seasoning salt
1 teaspoon black pepper
20 large button mushrooms (might use more or less)
2 large red onions, cut into 8 pieces
20 cherry tomatoes (might use more or less)
1/4 cup olive oil
10 -12 wooden bamboo skewers (soaked in water for 30 minutes before threading, you might use less than 10 skewers)

Steps:

In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
Place the lamb in a large glass bowl.
Pour the wine sauce over the lamb; toss to coat well.
Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
Lightly oil the grill and preheat.
Remove the lamb from the marinade (discard marinade).
Soak the wooden skewers in water for 30 minutes before threading.
Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
DELICIOUS!

PORK SOUVLAKI

Pork Souvlaki image

Enjoy your favorite Greek kebab at home with our quick and easy recipe -- swap cubed lamb, chicken, turkey, or extra-firm tofu for pork, if you like.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 20m

Number Of Ingredients 8

Ingredients

1 pound pork shoulder, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons fresh lemon juice, plus lemon wedges for serving
3 garlic cloves, minced
2 tablespoons chopped fresh oregano
Coarse salt and ground pepper
2 tablespoons plain Greek yogurt
1/4 cup tahini (optional; if not using, substitute Greek yogurt)

Steps:

In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.

Nutrition Facts : Calories 279 g, Fat 21 g, Protein 20 g

PORK SOUVLAKI

Pork souvlaki image

Serve our speedy pork souvlaki skewers when you're in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side

Provided by Esther Clark

Categories Dinner, Supper

Time 25m

Number Of Ingredients 12

Ingredients

400g lean pork shoulder, cut into 2cm chunks
1 tbsp olive oil
½ tbsp dried oregano
1 lemon , zested and juiced
½ tsp hot paprika
100ml fat-free yogurt
1 small garlic clove , grated
½ cucumber , trimmed and grated
2 red peppers , deseeded and cut into chunks
2 Little Gem lettuce , leaves separated
chilli sauce , to serve (optional)
flatbreads , warmed, to serve (optional)

Steps:

Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.

Nutrition Facts : Calories 210 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

LAMB OR PORK SOUVLAKI WITH FRESH VEGGIES

Lamb or Pork Souvlaki With Fresh Veggies image

So tasty!!!! I prefer pork but this recipe was originally created by Sandi Richard using lamb. You don't have much work to do and most of it is the night before. I did NOT include marinating time. Enjoy!

Provided by Nif_H

Categories Lamb/Sheep

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless lamb (about 1.5 lbs after trimming fat) or 2 lbs pork (about 1.5 lbs after trimming fat)
1/4 cup olive oil
2 teaspoons garlic, minced (from a jar is fine)
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
salt and pepper
2 tablespoons fresh lemon juice
1 tablespoon red wine (Or red wine vinegar)
1 medium red onion
2 assorted coloured bell peppers
6 bamboo skewers

Steps:

Soak skewers in water overnight. It makes it a lot easier to skewer the meat and the meat has to marinate overnight anyway.
Cut lamb or pork into 2" cubes. Place cubes in a re-sealable freezer bag. Combine olive oil, garlic, oregano, rosemary, salt, pepper, lemon juice and red wine in a small bowl.
Pour olive oil mixture over meat in freezer bag. Seal bag and squish around until meat cubes are coated. Place in fridge overnight.
Chop red onion into eighths. You will have 8 chunks. Cut peppers into large chunks. Cover and let stand in fridge.
When making dinner: Preheat BBQ to med (approx 350º F).
Thread skewers with the meat and vegetables, alternating meat cubes with the vegetables.
Place skewers on BBQ. Baste skewers with any remaining marinade. Grill to desired doneness (approx 10 minutes).

Tips:

Choose the right cut of lamb or pork. For souvlaki, you'll want to use a cut of meat that is tender and flavorful. Some good options include leg of lamb, shoulder of lamb, pork loin, or pork tenderloin.
Marinate the meat. Marinating the meat will help to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple marinade made with olive oil, lemon juice, garlic, and herbs is a good place to start.
Skewer the meat and vegetables. When skewering the meat and vegetables, be sure to alternate between the two so that each skewer has a good mix of both. You can also add other ingredients to the skewers, such as tomatoes, onions, or mushrooms.
Cook the souvlaki. You can cook the souvlaki on a grill, in a skillet, or in the oven. If you're cooking the souvlaki on a grill, be sure to preheat the grill to medium-high heat. If you're cooking the souvlaki in a skillet, heat the skillet over medium-high heat and add a little olive oil. If you're cooking the souvlaki in the oven, preheat the oven to 400 degrees Fahrenheit.
Serve the souvlaki. Souvlaki can be served with a variety of sides, such as rice, potatoes, or salad. You can also serve souvlaki with pita bread and tzatziki sauce.

Conclusion:

Souvlaki is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great option for a summer cookout or a weeknight meal. With a little planning and preparation, you can easily make souvlaki at home. So next time you're looking for a new recipe to try, give souvlaki a try!

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