Pork Souvlaki (Shish kebab) Pork Souvlaki (Shish kebab) Advocate staff photo by TRAVIS SPRADLING -- Pork Souvlaki sandwiches, which will be available at Saturday's Baton Rouge Greek Festival, are made with marinated grilled pork tenderloin wrapped in pita bread with Grecian sauce. George A. Economides May 29, 2013 Comments Pork Souvlaki (Shish kebab) Makes about 4 (9-inch) skewers. Recipe is from George A. Economides, who says, “Souvlaki (soo-vlah-kee) is the Greek term used to describe little skewers of meat that are marinated and then grilled. ” 1/4 cup wine vinegar 3/4 cup olive oil 4 tbls. fresh lemon juice 1 tbl. dried oregano 2 tbls. fresh minced garlic (or to taste) 1 tsp. black pepper 2 lbs. boneless pork (cut into about 1-inch squares) Salt Fresh lemon juice, for serving 1. In a large bowl, mix together wine vinegar, olive oil, 4 tablespoons lemon juice, oregano, garlic and pepper. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours. If using wooden skewers, soak them in water. 2. Heat the grill to medium-high. Thread the meat onto the skewers (about 6-7 pieces per skewer). Season the pork with salt. Grill over medium-high heat for about 10 minutes, turning occasionally until they are cooked through. Squeeze some fresh lemon juice on the skewers before serving.