souvlakis or greek skewers, are usually made with chicken or pork. In our case it's "kassler pork". Because the veggies need time to cook properly, the lean pork filet is not the best of choice. It would dry up too quickly. Kassler with its higher fat content stay moist for longer and give some of its juice to the veggies. So, the pork's excess fat has been trimmed, the meat cut in pieces and put to marinate in a mixture of olive oil, lemon juice, LOTS of dry oregano, black pepper and salt for approx. 30min. The choice of veggies is yours.
Chicken souvlaki is better on its own because it cooks real fast.
It's a good idea during grilling, and specially with skewers, to rub them frequently with oil.
This way, the meat becomes nicely charred.
The Souvlaki is served with Dolmas, organic Tzatziki (ready made, but upgraded with extra virgin olive oil, homemade garlic puree, chopped mint and black pepper), and... err... organic guacamole. Not really greek but damn good with the meat. Better than most greek restaurants in town, and a lot cheaper!
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