Souvlaki is a classic Greek meal, served in nearly every eatery in that sun-drenched country. Depending on the weather and your preference, you can grill or broil the meat.
|Makes: 6 servings|
|Serving Size: 1 sandwich|
|Choices: Starch 2, Nonstarchy Vegetable 1, Lean Protein 3, Fat 1.5|
- Makes: 6 servings
- Serving Size: 1 sandwich
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes
- Marination Time: 1 hour
|1 1/2||lb.||lb boneless pork loin roast or boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch cubes|
|1||large||large yellow or white onion, cut into large chunks|
|Juice of 1 lemon (about 4 Tbsp)|
|3||Tbsp.||extra-virgin olive oil|
|1||tsp.||minced garlic (about 2 cloves)|
|1||tsp.||dried oregano (or 1 Tbsp fresh)|
|6||whole-wheat or white pita breads|
|3/4||cup||crumbled feta cheese (optional)|
Do Ahead or Delegate: Cut and refrigerate the pork or chicken and the onion, make the marinade, and marinate the meat in the refrigerator, thread the meat and the onion onto skewers and refrigerate.
- Place the meat and onion in a large resealable bag or flat dish with sides. In a large measuring cup, whisk together the lemon juice, oil, garlic, oregano, salt, and pepper, and pour the mixture over the meat and onion. Flip the meat to coat it, and marinate it in the refrigerator for at least 1 hour and up to 24 hours.
- Remove the meat from the marinade, reserving the marinade, and thread the meat onto metal skewers, alternating with the onion chunks, or transfer it to a grilling or broiling tray without skewers. Grill or broil the skewers for 4 to 6 minutes per side, turning once, and brushing with the marinade (don’t brush the marinade on the meat during the last 2 minutes of cooking), until lightly browned and just cooked through.
- Meanwhile, warm the pita in the oven, microwave, or on the grill. To serve, slide the meat and onion from the skewers, if using, and wrap in the warm pitas. If desired, top with the feta cheese and Turkish Yogurt Sauce.
Slow Cooker Directions: Choose wood skewers that will fit into your slow cooker, cutting to fit if necessary. Mix the marinade as directed. Thread the meat, alternating with the onion, onto the skewers, then place in the slow cooker. Brush or drizzle the marinade over the kebabs, turning to coat. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Flavor Booster: Double the oregano and pepper and serve the souvlaki with chopped tomatoes and cucumbers.
Adapted from The Diabetes Six O’Clock Scramble Meal Planner by Aviva Goldfarb.