Spiedies

Photo by Lori K.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from saveur.com

Ingredients

  • 1

    1⁄2 lb. trimmed pork loin, cut into 1 1⁄4″ cubes

  • 3

    ⁄4 cup olive oil

  • 1

    ⁄4 cup white wine vinegar

  • 5

    tbsp. finely chopped mint

  • 5

    tbsp. finely chopped parsley

  • 2

    tbsp. finely chopped oregano

  • 1

    tsp. fresh lemon juice

  • 1

    bay leaf, finely crushed

  • Kosher salt and freshly ground black pepper, to taste

  • 1

    1⁄2 tsp. crushed red chile flakes

  • 2

    (10"-long) Italian hoagie rolls, split, toasted, and halved

  • Lemon wedges, for serving

Directions

In a large bowl, toss together pork, 1⁄4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes. Place skewers on rolls; drizzle with sauce and serve with lemon wedges.

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