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Greek Kontosouvli
If you love pork souvlaki, you’ll love this Greek Kontosouvli pork and veggie skewer. It’s a delicious Greek tradition that’s full of flavor and fun to eat.
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Ingredients
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2.5 pound pork loin roast
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1 large red pepper, cut into 24 1-inch pieces
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0.5 large green pepper, cut into 12 1-inch pieces
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0.5 large red onion, cut into 2-inch pieces (use the outer layers to make 24 pieces)
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12 wooden skewers
Marinade
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0.5 onion
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2 cloves garlic
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2 tsp. paprika
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1 tbsp. dried oregano
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1 lemon, juiced
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1 tbsp. Dijon mustard
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4 tbsp. olive oil
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kosher salt and ground black pepper, to taste
1 Food Prep
Cut the pork into 1–1 ½” cubes and set aside in a mixing bowl.
Next, add the marinade ingredients into a blender. Season generously with the salt and pepper, and blend until mostly smooth (it’s okay for it to look a little chunky from the onions).
Then, pour the marinade over the pork cubes and toss to coat, and cover the bowl and refrigerate for at least 2 hours or overnight.
If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
Next, cut the vegetables to the proper shape before threading onto the skewers:
Cut 1 large red pepper into 24 1” pieces
Cut ½ of a large green pepper into 12 1” pieces
Cut ½ of a large red onion into 2” pieces (use the outer layers to make 24 pieces)
Finally, thread the ingredients onto the skewers in the following order:
red onion, pork, red pepper, pork, green pepper, pork, red pepper, pork, red onion.
Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 375°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the loaded skewers on the grill, directly over the coals.
Turn occasionally, until the pork is cooked through, about 10–12 minutes and reaches an internal temperature of 145°F on a digital meat thermometer.
- Remove the skewers from the grill, and sprinkle with oregano.
For safe meat preparation, reference the USDA website.
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