This is not authentic souvlaki. We know that. Real souvlaki comes from pork belly. That is also very tasty, but for some people just too fat. That is why we have made a variant of pork tenderloin.
You can make about 6 souvlaki skewers from 600 grams of pork tenderloin. If you are having a party or if you are hungry, you will, of course, make more. Try to cut the pork tenderloin into equal cubes. If there are smaller pieces, thread them at the ends of the skewers.
You can make about 6 souvlaki skewers from 600 grams of pork tenderloin. If you are having a party or if you are hungry, you will, of course, make more. Try to cut the pork tenderloin into equal cubes. If there are smaller pieces, thread them at the ends of the skewers.
There is no salt in the marinade. The pieces of pork tenderloin are small, and you take the risk that the souvlaki will become too salty. Instead, we sprinkle the salt on the meat before the skewers go on our kamado joe.
We first let the pork tenderloin come up to temperature indirectly. Then the meat will cook more evenly, and the surface will dry out a bit, which will speed up the grilling process.
In the meantime, you can make some butter lemon potatoes on the other side of the grid. Or roast a few pieces of pita bread. There is plenty of room on the Kamado Joe Classic 3. By using the half-moon plate setters, we have been able to make 2 zones. This way you can prepare dishes in different ways at the same time.
If the souvlaki has a core temperature of about 60°C (140F), you can grill them over direct heat. Keep an eye on the skewers because it goes very fast. It would be a shame if the souvlaki burned.
We serve this souvlaki with some pita bread, lemon potatoes, Gigantes and of course, a large scoop of tzatziki.
Ingredients
- 600 grams of pork tenderloin
- 100 ml of olive oil
- Juice of 1/2 lemon
- 1 tbsp red wine vinegar
- 2 crushed garlic cloves
- 1 tbsp mustard
- 1 tbsp dried oregano
- 1 tsp dried parsley
- ½ tsp thyme
- ½ tsp black pepper
- ½ tsp rosemary
Instructions
- Cut the pork tenderloin into cubes of about 2 cm
- Make the marinade by mixing the rest of the ingredients. Put the cubes of pork tenderloin in the marinade and let it marinate in the fridge overnight.
- Thread about 100 grams of pork tenderloin on a skewer and sprinkle with some salt.
- Provide 2 zones on the barbecue and place the souvlaki on the cool side of the barbecue to a core temperature of approximately 60°C (140F).
- Then grill them all around to a core temperature of 65°C (149F).