Sheet Pan Pork Souvlaki

November 17, 2018

Sheet Pan Pork Souvlaki

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Sheet Pan Pork Souvlaki, skip the skewers for a quick, easy, tasty, dinner that you can have on the table in under 30 minutes if you done your meal prep ahead of time.   Double the recipe and have Intentional Leftovers for delicious Souvlaki Wraps or bowls for lunches during the week.

While I prefer to prep this particular dish ahead and allow it to marinate for at least 24 hours,  you can also get away with just letting it sit for 30 minutes if you’re in a hurry.

 

Pork Souvlaki
Pork Souvlaki

 

Flexible and easily adapted, feel free to use Chicken or Beef cubes instead of pork or make a mixture of each so everyone can enjoy their favourite.  You can also change out the vegetables to suit your family, the peppers and onions are the ones we like best and although I don’t normally use a lot of green pepper, they really work in this recipe. Some good alternate options would include cherry tomatoes, zucchini, even eggplant would be delicious.

Round out this meal and set yourself up for some easily prepped ready to go lunches with Greek Rice Pilaf,  Tzatziki Sauce, and some warm pita bread.  If you have time, a Greek Salad made tonight will make an excellent filling in some Pork Souvlaki Wraps for lunch later this week.    Have I mentioned that I love Intentional Leftovers?

If you want more great recipes and meal prep videos join our  Facebook Group; Love on a Plate.

 

Sheet Pan Pork Souvlaki

Sheet Pan Pork Souvlaki, skip the skewers for a quick, easy, tasty dinner that you can have on the table in under 30 minutes.   Double the recipe and have Intentional Leftovers for delicious Souvlaki Wraps or bowls for lunches during the week.
Print Rate
Course: Dinner
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 25 minutes
Author: loveonaplate

Ingredients

  • 2 lbs pork tenderloin or shoulder
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 cloves garlic minced
  • 1 Tbsp red wine vinegar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp dried oregano
  • 1 Red onion cut into 1 inch pieces
  •  green and red bell pepper cut into 1 inch pieces

Instructions

  • Cube pork into bite size pieces, about 1 inch, place into a Zip Lock bag.
  • Peel onions, and cut into wedges.  Seed the bell peppers, and cut into 1 inch pieces.  Place in baggie with cubed pork
  • In a mixing bowl combine olive oil, lemon juice, garlic, red wine vinegar, Worcestershire sauce and oregano.  Whisk to combine.   Pour marinade over pork and vegetables in the baggie.  Seal the baggie and squish to coat all the meat.

TO COOK:

  • Preheat oven to 425 degrees.   Pour pork and vegetable mixture onto a non stick or ceramic sheet pan.   No need to spray or grease the sheet pan.
  • Cook for 25 minutes until pork is cooked through, but still a little bit pink inside.  Overcooked pork in dry and tough.   Toss halfway through cooking time.
  • Remove from oven to a platter.   Dinner is done!

Notes

I like to serve this with Greek Rice Pilaf, Tzatziki Sauce, and a salad.   Warmed Pita bread is a nice touch too!
You can substitute cubes of chicken or beef in this recipe if you wish.

Nutrition

Serving: 6g
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