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.

1Food Prep15 mins+ Marinade
2Grill Prep10–20 mins
3The Cook12 mins

Cooking for 12 people

Ingredients

2 1/2 pound
pork loin roast
1
large red pepper, cut into 24 1-inch pieces
1/2
large green pepper, cut into 12 1-inch pieces
1/2
large red onion, cut into 2-inch pieces (use the outer layers to make 24 pieces)
12
wooden skewers

Marinade

1/2
onion
2 cloves
garlic
2 tsp.
paprika
1 tbsp.
dried oregano
1
lemon, juiced
1 tbsp.
Dijon mustard
4 tbsp.
olive oil
kosher salt and ground black pepper, to taste

1Food 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.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 375°F (Medium Heat)

3The 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.