Smoked Pork Souvlaki

Name: Geräuchertes Schweine-Souvlaki
Total time: 2 h
Ingredients: 1000 g Schweinenacken, gewürfelt; 60 ml Olivenöl; 30 ml Zitronensaft, frisch gepresst; 10 g Knoblauch, fein gehackt; 5 g Oregano, getrocknet; 15 g Meersalz; 4 g Schwarzer Pfeffer, grob gemahlen; 4 g Paprikapulver, süß

MarinadePorkHot SmokingEasy2-3 hrs70-74 °C110-130 °CLemonwood + Beech

Souvlaki is a Greek grilled dish that takes on a new dimension here through hot smoking. Small pork pieces are marinated in a Mediterranean marinade and then slowly smoked. The smoking gives the classic recipe a deep, smoky note.

Ingredients(for 1 kg)

Pork neck, cubed1000 g

Olive oil60 ml

Fresh lemon juice30 ml

Garlic, finely chopped10 g

Dried oregano5 g

Sea salt15 g

Black pepper, coarsely ground4 g

Sweet paprika powder4 g

Instructions

Marinating

8-12 hrs

Cube the meat and mix in a bowl with olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika. Cover and marinate in the refrigerator for 8-12 hours.

Skewering and Preparation

15 min

Remove marinated meat from the refrigerator, thread onto soaked wooden skewers, and pat off excess marinade. Allow to reach room temperature for 30 minutes.

Hot Smoking

1.5-2 hrs

Heat smoker to 110-130 °C. Place souvlaki skewers in the smoker and smoke with lemon wood and beech. Turn skewers halfway through and smoke until core temperature reaches 70-74 °C.

Pro Tip

Soak wooden skewers in water for at least 30 minutes so they do not burn in the smoker. For authentic flavor, add some dried oregano to the coals.

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