Greece − Souvlaki

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Greece − Souvlaki to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Greece − Souvlaki, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 lemon, juiced
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 teaspoon dried oregano
• 3 cloves garlic, crushed
• 4 pounds boneless pork tenderloin
• 2 green peppers, cut into 1 inch squares
• 2 yellow onions, cut into 1 inch squares
• Tzaziki (recipe follows)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large plastic or glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic

Step 2: Technique & Execution

Add pork, onions, and green pepper; stir to coat

Step 3: Technique & Execution

Cover, and refrigerate for 2 to 3 hours

Step 4: Technique & Execution

Preheat grill for medium high heat

Step 5: Technique & Execution

Slide pork, pepper, and onion onto skewers

Step 6: Technique & Execution

When a fine gray ash covers the coals, begin grilling the kabobs