Recipe: Souvlaki Hirino (Pork Kabobs)

Pork Kebabs (Souvlaki Hirino)

1⁄4 cup extra-virgin olive oil

1⁄4 cup red wine

2 tbsp. fresh lemon juice

1 tbsp. dried mint

1 tbsp. dried oregano

8 cloves garlic, smashed and minced into a paste

1 bay leaf, finely crumbled

1 lb. pork kabob meat: 1 1⁄4″ cubes

4  9″ wooden skewers

Kosher salt and freshly ground black pepper, to taste

Lemon wedges, for serving

 

1. In a medium bowl, whisk together oil, wine, lemon juice, mint, oregano, garlic, and bay leaf; add pork and toss to coat. Cover and refrigerate for 1 hour or overnight. Meanwhile, soak skewers in water.

 

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread about 4 pieces of pork onto each skewer so that pork pieces just touch each other. Season with salt and pepper and transfer to the grill (or, covering exposed ends of skewers with foil, put skewers on a rack set over a foil-lined baking sheet). Cook, turning often, until cooked through and slightly charred, about 10 minutes. Serve with lemon wedges.

 SERVES 2 – 4

 

Wells Tavern Farm will have cubed pork (Pork Kabob Meat) for sale next week, just in time for grilling season.  Meat will be packaged in one pound packages – perfect for quick defrosting, and easy preparation! 

We are still waiting for our very late lambs to arrive.  The ewes are heavy with lambs — and we are grateful for the cooler weather this week, on behalf of the pregnant ewes.  Any day now, we will begin to lamb, though with the forecast looking just drizzly for the next few days, I am not sure that the sheep can wait until truly terrible weather to lamb.  It always seems as if our goats and sheep can pick the coldest and harshest gale-force windy and raw days, and only on those days, will they decide to lamb or kid at the farthest away, desolate spot.  We are wondering which situation will befall us this time: unexpected terrible weather, or a run of pleasant weather that forces the sheep to just give up and lamb in tolerable conditions.