Embark on a Grecian gastronomic odyssey we take you around the globe to the beautiful and breathtaking, sun-kissed island of Poros, Greece!
Join Chef David W Olson of Live Fire Republic as he introduces you to his good friend George Samaris, the founder of Primo Ceramic Grills. Together, they venture into the local markets, before returning to George’s mountainside home to prepare the most incredible Greek-inspired Pork Neck Souvlaki with Grilled Pita and Homemade Tzatziki, all over live fire!!
ABOUT THE ISLAND OF POROS, GREECE:
Nestled in the embrace of the Saronic Gulf, Poros, Greece, is a captivating island steeped in history and culinary heritage. Dating back to ancient times, Poros has been a hub of maritime trade and a melting pot of cultures. Its strategic location made it a coveted destination, attracting diverse influences that shaped its culinary landscape. From the ancient Greeks to Byzantines and Venetians, each civilization left its mark on Poros’ gastronomy.
Today, the island boasts a vibrant culinary culture that showcases the freshest Mediterranean ingredients, including olive oil, seafood, aromatic herbs, and locally-sourced produce. Poros’ cuisine is a delightful fusion of tradition and innovation, captivating taste buds with its rich flavors and the timeless spirit of Greek hospitality! And, in upcoming episodes, we’ll get you introduced to 2 of the most renowned chefs on the island, Chef Tasos of Primosera and Chef Tzeni of Spiliada.
EPISODE ONE OF LIVE FIRE REPUBLIC’S DESTINATION GREECE SERIES:
Embark on a culinary journey with Chef David and George as they guide you through the art of crafting mouthwatering pork neck souvlaki using a kamado-style Primo Ceramic Grill. With their expert instruction, you’ll learn each step of the process, from creating a delightful local seasoning blend to grilling succulent pork neck skewers and pita rounds. Additionally, discover the secrets behind crafting the perfect Tzatziki using traditional Greek methods.
Souvlaki, a cherished Greek delicacy, has a rich history deeply intertwined with the culinary traditions of Greece. With roots tracing back to ancient times, souvlaki has evolved into a beloved street food staple. Traditionally made from skewered pieces of marinated pork, lamb, or chicken, the dish is cooked over an open flame, infusing it with irresistible smoky flavors. The succulent meat is complemented by a variety of accompaniments, such as pita bread, tzatziki sauce, fresh tomatoes, onions, and fries. Souvlaki is commonly enjoyed as a handheld meal, perfect for savoring while strolling through vibrant Greek markets or as a casual gathering with friends and family. Its enduring popularity has made it an iconic symbol of Greek cuisine worldwide.
This epicurean adventure promises more than just a culinary experience; it’s an invitation to delve into different cultures through the universal language of food. Join us as we explore the flavors that define regions and ignite your wanderlust with every bite. By subscribing and tuning in to our adventure culinary series, you’ll unlock a world of inspiration, enabling you to create your own culinary masterpieces over open flames.
Through the simple act of cooking, we uncover the diverse tapestry of tastes and traditions that await discovery. Immerse yourself in this sensory voyage, where the rich aromas and vibrant flavors will transport you to far-flung destinations. Unearth the hidden gems within each dish and allow the tantalizing scents and flavors to awaken your senses, one flavor at a time.
SUBSCRIBE, FOLLOW AND CONNECT WITH US AT LIVE FIRE REPUBLIC
Subscribe, tune in, and let the magic of our culinary series awaken your inner chef and ignite your passion for global cuisine. The world is at your fingertips, ready to be explored and savored through the art of cooking. Unleash your creativity and let the flames of inspiration guide you on this extraordinary gastronomic expedition at LIVEFIREREPUBLIC.COM!
Equipment
- 12 metal or wooden skewers
Ingredients
For the Pork Neck Souvlaki:
- 3 lbs pork neck, cut into 1-inch cubes
- olive oil
- 2 tablespoons fresh lemon juice
- 4-6 cloves garlic minced
- 2 tablespoons dried oregano
- Sea salt and pepper to taste
- Fresh tomato chopped, to garnish
- Pickled onion to garnish
- Feta cheese to garnish
For the Grilled Pita:
- 4-8 fresh pita bread rounds
- Olive oil
- Sea salt and pepper
For the Homemade Tzatziki:
- 1.5 cups Greek yogurt
- 1 cucumber seeds removed, grated and squeezed to remove excess moisture
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 lemon, zest only
- 1 orange, zest only
- 2 tablespoons fresh dill chopped
- Sea salt and pepper to taste
Instructions
- In a bowl, combine the pork cubes, olive oil, minced garlic, dried oregano, salt and pepper. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Preheat your grill to medium-high heat 20 minutes prior to cooking. Adjust top and bottom vents until the grill settles near 450F.
- Thread the marinated pork cubes onto skewers, leaving a small gap between each piece. This allows for even cooking and ensures a beautiful char on the outside.
- Place the pork skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and nicely charred on the outside.
- While the pork is grilling, prepare the tzatziki. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper. Stir well to combine and refrigerate until ready to serve.
- Lightly brush the pita bread rounds with olive oil and place them on the grill for about 1-2 minutes on each side, until they are warm and have nice grill marks.
- Once the pork is cooked, remove it from the grill and let it rest for a few minutes. Then, carefully slide the pork cubes off the skewers.
- Serve the grilled pork neck souvlaki with the grilled pita bread and a generous dollop of homemade tzatziki. Garnish with tomato, pickled onion, feta, and additional fresh dill.
Nutrition