Though one could argue souvlaki should be skewered and cooked on a grill, at the time of this writing, it’s winter and I don’t like the cold. Welcome to your oven’s broiler. Substitute lamb for the pork if you want a truly rich experience or use chicken breast for a lighter dish.
Time: 30 minutes plus overnight marinating
For the souvlaki:¼ cup extra virgin olive oil ½ cup dry red wine ¼ teaspoon black pepper ½ teaspoon kosher salt 1 teaspoon dried oregano – crushed 3 cloves garlic – crushed or finely chopped 1 pound pork tenderloin – cut into 1” cubes
For the dressing:2 tablespoons extra virgin olive oil 2 teaspoons fresh lemon juice 1 clove garlic – crushed or finely chopped 1 teaspoon dried oregano – ground ⅛ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper
For the Salad:1 head romaine lettuce – chopped or torn 1 pint grape tomatoes – halved ½ red onion – thinly sliced
Mix all souvlaki ingredients except for pork then add pork and seal in a plastic bag, removing as much air as possible. Refrigerate overnight.
Preheat oven broiler and line a casserole dish with foil. Place pork in casserole dish, discarding excess marinade. Cook under broiler for fifteen minutes, turning occasionally. Remove from heat.
While the pork is cooking, whisk together all dressing ingredients in a small bowl.
Place salad ingredients in a large bowl, drizzle with dressing and toss to combine.
Place salad into serving bowls and top with pork.