Mushroom and Pork Souvlakia
Contributed by: News Canada
(NC) - Marinated mushrooms quickly absorb the wonderful flavours of the classic Greek kabob. Serve with rice or orzo pilaf.
Preparation Time: 15 minutes - Marinating Time: 2 Hours - Cooking Time: 10-14 Minutes
- 1 lb pork tenderloin 500 g
- 3 tbsp olive oil 45 mL
- 2 tbsp fresh lemon juice 25 mL
- 1 large clove garlic, minced 1
- 1 1/2 tsp dried oregano 7 mL
- 1/8 tsp Each dried rosemary and 0.5 mL
- 16 medium whole fresh 16
- 1 large lemon, cut into wedges 1
- Wooden skewers
Cut pork tenderloin into 1"(2.5 cm) cubes.
In a large glass bowl or resealable plastic bag mix oil with lemon juice garlic, oregano, rosemary and pepper. Add mushrooms and pork to mixture and toss to coat. Cover or seal and marinate 2-24 hours in refrigerator, stirring occasionally.
Meanwhile soak skewers in water for at least 30 minutes. Alternate mushrooms, pork cubes and lemon wedges on or water-soaked wooden or metal skewers. Barbecue over medium high heat, about 5-7 minutes per side or until pork is slightly pink in the centre.
Variation: Add pieces (1"/2.5 cm) of green or red sweet pepper and 1 tbsp (15 mL) oil to the marinade and alternate with other ingredients on skewers or substitute lamb leg or chicken breast for pork.
Tip: Instead of barbecuing the kabobs may be broiled in oven or cooked in 425 F (220 C) oven.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
Serving Size: Makes 4 Servings