Big Batch Pork Soulvaki

Big Batch Pork Souvlaki By Chef Paul Lillakas

Ingredients

• 1 whole boneless pork loin (about 10 lbs), fat and silver skin trimmed and cut into 1 inch cubes (about 9 lbs of cubed meat in total)

Marinade:

• 1 cup olive oil
• 1/2 cup liquid honey
• 12 cloves garlic, minced
• 1 cup red wine vinegar
• ¼ cup Dijon mustard
• 1/2 cup dried oregano, rubbed between hands to release oils
• 5 Tbsp chopped thyme (or 2 ½ Tbsp dried thyme, rubbed between hands)
• 2 Tbsp red pepper flakes
• 3 Tbsp sea salt
• 5 tsp freshly cracked black pepper  
• Large Red Onion, cut into eights and broken into layers for skewering
• Lemon for squeezing after grilling

Dill Garlic Sauce:

• 2 cups full fat Greek yogurt
• 2 cups 14% sour cream
• 8 cloves of garlic, minced (optional: remove the germ to remove harshness)
• Zest and juice from 1 large lemon
• 2/3 cup of finely chopped fresh dill
• 2 tsp sea salt
• 1 tsp freshly cracked black pepper

Directions

Marinate:

• In a bowl, whisk together olive oil, honey, garlic, red wine vinegar, Dijon, oregano, thyme, red pepper flakes, sea salt and pepper. Add pork cubes; toss to coat. Cover and refrigerate for at least 2 hours or overnight. Tip: Freeze in 2 lb bags for future use.

Dill Garlic Sauce:

• In a large bowl whisk together yogurt, sour cream, garlic, lemon zest lemon juice, dill, sea salt and pepper. Cover and refrigerate. Stir every 30 minutes. (If freezing some marinated meat, make a half batch of the sauce.)

Grill:

• Thread pork cubes and onion pieces, alternating, onto metal grilling skewers (or soaked bamboo skewers). Place skewers onto greased grill over high heat; close lid and grill, turning as needed until instant-read thermometer inserted into thickest part of pork reads 140°F (60 C), about 10-14 minutes. Transfer skewers to a platter and squeeze fresh lemon overtop; cover and let rest for 10 minutes.

Serve with pita bread, Greek salad and rice or roasted potatoes.