January 28, 2011

Michael Symon's Pork Souvlaki With Honey Apricots


For the Souvlaki:

  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano
  • 1 jalapeno pepper, seeded and minced
  • Juice of 1 lemon
  • 1/2 cup extra-virgin olive oil
  • 2 pounds pork tenderloin, cut into 1 1/2 -2 inch chunks

For the Apricots:

  • Juice of 3 limes
  • 3/4 cup dry rose or white wine
  • 1/4 cup honey
  • 1 shallot, minced
  • 12 plump dried apricots
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon pine nuts, toasted
  • Greek yogurt, for serving


  1. Prepare the souvlaki: Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. 
  2. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight.
  3. Soak 12 to 16 wooden skewers in water, at least 20 minutes. 
  4. Meanwhile, make the honeyed apricots: Bring the lime juice, wine, honey and shallot to a simmer in a small saucepan over medium heat. Add the apricots and cook until the mixture is syrupy, about 12 minutes.
  5. Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side.
  6. Fold the mint and pine nuts into the apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture.

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