The Lechasseurs' Recipes

Only the "keepers"

Pork Souvlaki

"I don't think this blog can go on much longer without including a recipe for souvlaki. You've all had it at Greek restaurants and tavernas, at the diners owned by Greek families and at practically every eating establishment in Greece.

To truly enjoy a souvlaki, one should try it in the home of a Greek. Here, I marinade pork butt into tender grilled morsels.

I find pork butt to be the most flavourful and there's just enough fat in the cut to heighten taste and keep the meat moist. You may certainly use a leaner cut of pork but the butt (shoulder) is my preference.


"What would a food blog from a Greek dude be without touching upon Tzatziki? I've been disappointed with the representation of Greek food in North America and in particular, Toronto. I found that once very good Greek eateries are going the way of serving pre-made foods & dips on their menus. Tzatiki has fallen victim to this drive for competitiveness and frankly, laziness.

Here's the classic Tzatziki from a Greek, with little secret...."


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