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Northern Greek Pork Skewers With Cayenne and Raw Onions

The craving for souvlaki comes over me about once a month. I am usually in the center of town when that irresistible waft--the scent of grilled meat (either pork or lamb), garlic and oregano, coupled with the smell of warm, ... Read more

Total time: 40 minutes plus 4 hours marinating | Serves 8


  • 1 1/2 cups dry red wine
  • 1/3 cup olive oil
  • 2 bay leaves, cracked
  • 2 tablespoons minced garlic
  • Coarse salt
  • Freshly ground pepper to taste
  • 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes

Step 1Combine the wine, olive oil, bay leaves, garlic and salt and pepper to taste in a bowl and let the pork cubes steep in the liquid, covered and refrigerated, for 4 hours.

Step 2Heat the broiler or grill to medium-high heat. Thread the pork along 4 flat metal skewers, patting dry slightly with paper towels. Grill the pork about 4 or 5 inches from the heat source for about 4 to 5 minutes per side (for a total of 16 to 20 minutes). Remove.


  • 1 1/2 cups yogurt
  • Cayenne to taste
  • 1 large red onion, sliced into paper-thin rings

Step 1Strain the yogurt through a fine mesh strainer set over a bowl for 2 hours. It should be thick like sour cream.

Step 2Place the pork skewers on a platter. Dust generously with cayenne and top with the raw onions. Serve the yogurt on the side.

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