Souvlaki on the Grill

Tonight’s dinner spawned from my original idea of simple pork chops.  While there is nothing wrong with a basic pork chop, the idea just wasn’t sitting well.  What could I do with pork that would be a bit different?  How about one of my Greek favorites, Souvlaki!

The Marinade:

1/3 c. freshly squeezed lemon juice
1/4 c. olive oil (I used some extra virgin from Crete)
3 garlic cloves, minced
3 Tbsp minced fresh parsley (I used Italian parsley)
2 tsp dried oregano
salt
pepper
1.5 lbs boneless pork chops, fat trimmed, cut into 1.5 inch squares

Place the meat in a large zip-lock bag, add salt, pepper, and parsley.  In another bowl, whisk together the remaining ingredients and pour into the bag.  Remove air and seal.  Let this concoction sit for at least 4 hours for the best flavor.

I then threaded them on to 4 large metal skewers and grilled them over high heat; about 4-5 minutes per side.  With this I served some diced tomatoes, homemade tzatziki, roughly chopped Boston lettuce, and thinly sliced onions.  Placed all inside of a wrap, it was like my own little Doner Kebab-esque stand!

And a fun up-close shot of the Turkish skewers and the meat:

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