Instead of grilling vegetables for the souvlaki, Rodgers suggests serving his chopped Greek salad, along with pita bread. Adding to options, he also points out that the souvlaki can be cooked on an oiled broiler rack in a preheated broiler. Cook, turning the skewers occasionally, until the pork is cooked through, about 12 minutes. The lemon-onion marinade, "which is nothing short of terrific," Rodgers says, is great with lamb and swordfish, too.
PORK SOUVLAKI
(Preparation and cooking time under 30 minutes)
2 pounds center-cut boneless pork loin
12 cup chopped onion
12 cup fresh lemon juice
14 cup extra-virgin olive oil
2 garlic cloves, chopped
1 tablespoon dried oregano
12 teaspoon salt
14 teaspoon freshly ground black pepper
Metal skewers (or wooden skewers that have been soaked in water for 30 minutes, then drained)
Trim the fat from the pork and cut it into 112-inch cubes.
Puree the onion with the lemon juice, oil, garlic, oregano, salt and pepper in a food processor or blender. Pour into a zip-tight plastic bag and add the pork cubes. Refrigerate to marinate while you prepare the fire, or for up to 24 hours.
Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. (Or preheat a gas grill on high.)
Thread the meat onto the skewers, leaving a little space between the cubes. Lightly oil the grill. Grill the skewers, turning occasionally, until the meat is well browned and looks barely pink in the center when prodded with a sharp knife, 10 to 12 minutes.
Remove the pork from the skewers and serve hot.
Makes 4 to 6 servings.
CHOPPED GREEK SALAD WITH FETA AND OLIVES
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 garlic clove, crushed through a press
14 cup extra-virgin olive oil
1 medium green bell pepper, cored, seeds and ribs removed, and cut into 12-inch dice
2 kirby cucumbers, scrubbed, halved lengthwise, seeds removed, and cut into 12-inch dice (or use 12 English cucumber — no need to scrub or discard seeds)
2 large ripe tomatoes, seeded and cut into 12-inch dice
2 scallions, white and green parts, coarsely chopped
12 cup crumbled feta cheese (see note)
13 cup coarsely chopped Kalamata olives
Salt and freshly ground black pepper to taste
Pulse the vinegar, oregano and garlic in a blender to combine. With the machine running, gradually add the oil through the top vent.
Combine the bell pepper, cucumbers, tomatoes, scallions, feta and olives in a medium bowl. Add the dressing and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 1 hour. Serve chilled.
Makes 4 to 6 servings.
Note: Feta cheese, made from sheep's milk, comes from many different countries, and the quality varies greatly. You are more likely to find a good feta at an ethnic food store or cheese shop than a supermarket, Rodgers says.
