Oven-Roasted Greek Souvlakia Pan
Skewered pork or chicken roasted on a sheet pan with traditional gyro seasonings.
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Ingredients
- 2 pounds Pork shoulder or chicken thighs, cut into 1-inch cubes
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 2 teaspoons Dried Greek oregano
- 4 cloves Garlic cloves, minced
- 1/2 teaspoon Dried thyme
- 1 large Red onion, cut into wedges
- 2 medium Bell peppers, assorted colors, cut into chunks
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
- 1 cup Cherry tomatoes(optional)
- 12 pieces Wooden skewers, soaked in water for 30 minutes
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
- 2
Add the cubed meat to the bowl and toss thoroughly to coat; cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
- 3
Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with olive oil.
- 4
Thread the marinated meat onto the soaked skewers, alternating with pieces of red onion and bell pepper chunks.
- 5
Arrange the skewers on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
- 6
Scatter any remaining onion wedges and the optional cherry tomatoes around the skewers on the pan.
- 7
Roast in the center of the oven for 15-20 minutes, turning the skewers halfway through, until the meat is cooked through and slightly charred.
- 8
Switch the oven to broil for the final 2-3 minutes to achieve a traditional crispy, golden-brown exterior on the meat.
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