Excellent.I served it with my own recipe for tzatziki sauce... 1/2 container sour cream 1/4 cucumber shredded and drained 3 cloves garlic shredded 1 teaspoon dill weed salt to taste Mix then let sit for an hour and then mix again...very garlicy and yummy...I used it on everything (hamburgers as a topping dipping sauce wraps etc) You will ove it!
Excellent.I served it with my own recipe for tzatziki sauce... 1/2 container sour cream 1/4 cucumber shredded and drained 3 cloves garlic shredded 1 teaspoon dill weed salt to taste Mix then let sit for an hour and then mix again...very garlicy and yummy...I used it on everything (hamburgers as a topping dipping sauce wraps etc) You will ove it!
As luck would have it, my grill ran out of gas right when I was about to prepare this dish. So, a lucky accident occurred thats worth another try!
I dumped the entire thing, marinade and all, into a deep, stainless saute pan and sauted everything. I lidded the mixture for the first 3/4 of the cooking time (to ensure that the meat was cooked and the veggies soft). Following this, I increased the heat and removed the lid, thus boiling and thickening the remaining juices. The result was delicious! What was originally the marinade became a thick delicious sauce. The pork was ridiculously tender, and the greek flavor was prevalent throughout.
The only thing I will be careful about next time is saltiness. I added the soy, as directed, but then also seasoned the dish and mine came out just a bit too salty.
My husband and I really enjoyed this dish! I made it a little differently because we don't have a grill... I marinated pork chops & veggies for about 3 hours and then baked them in the marinade at 325 F. Once they were finished baking, I removed the chops & veggies and thickened the marinade with a little cream and flour until I had a nice sauce. Excellent flavor!!
My husband and his friend went NUTS over this. DH practically ran back to the kitchen for seconds! The only thing I did differently was I didn't skewer it; just tossed it in a baking dish and baked at 400 for 25 minutes. I served this over rice. Thanks a lot!
I tell you what, I know very well that soy sauce is not a traditional ingredient in anything Greek, and I don't need any hopped up foodies screaming authenticity in my ear. I LOVE this recipe. It is absolutely delicious. I do use low sodium soy, so maybe others find it too salty if they don't. That's well and good. Have some common sense and taste your marinade before you add any meat! If it tastes salty, add more lemon juice and oil. Problem solved, my friends. I marinate red peppers and red onions right in with this. The marinade makes for a lovely caramelization, and this goes splendidly with Tzatziki Sauce I. I serve this on pita with cucumbers, lettuce, tomatoes, tzatziki and feta cheese. Mmmm. Can't go wrong. This also works well with chicken. Please don't listen to the nay-sayers. It really is delicious. Would I lead you astray? ;)
So there is no soya sauce in traditional souvlaki but this is still a great recipe. If you want the real thing omit the soy sauce. Very simple. There is nothing wrong with adding the soya if you like it. Maybe not authentic but still very good. Give it a try.
This recipe is AWESOME! We also served it on warm pita bread with cucumber sauce called Tzatziki sauce on this website and submitted by Dinah but I added 1/4 c. of mayo to keep it thicker. It turned out wonderful. I also topped the sandwiches with diced tomatoes. I used 2 lbs. of pork tenderloin (Hormel Always Tender brand) instead of 4 and it made five skewers of meet! And I even ommitted the green peppers. This was plenty for sandwiches. I still made the same amount of marinade and I'm glad I did. The marinade doesn't make that much and it was perfect for two pounds. I added a Greek seasoning found in supermarkets to both the marinade and the sauce instead of salt and pepper. Can't remember the name but it's in a yellow with red shaker container. It's a staple in our house. Thanks Abby for a real "keeper."
I can honestly say not one of my Greeks friends would EVER add add soy sauce to their Souvlaki & call it authentic.
Excellent recipe! I marinated two pounds of cubed pork tenderloin for about 8 hours and it was so tender. We skewered the meat separate from the onions and peppers because they don't cook at the same rate. I served this with Tzatziki II, white rice, and Good for you Greek Salad.
