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Michael Symon's Pork Souvlaki with Double Cooked Fries

Pork Souvlaki Double Cooked Fries Michael Symon
Pork Skewers
skill level
Moderate
time
Over 120min
servings
12
cost
$
Contributed by :
Pork Souvlaki with Double Cooked Fries Recipe: Crispy fries are served with tender pork skewers and a generous drizzle of tzatziki sauce.
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ingredients
  • For the Pork Souvlaki:
  • 2 pounds Pork Tenderloin (trimmed and cut into 1 1/2-inch cubes)
  • Kosher Salt to taste
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tablespoons chopped fresh Oregano
  • 2 cloves Garlic (sliced)
  • 2 Shallots (sliced)
  • 1 Jalapeno (sliced)
  • 2 Lemons (juice and zest)
  • 2 Lemons (halved)
  • 2 Oranges (halved)
  • 12-16 Skewers
  • For the Double Cooked French Fries:
  • 4 pounds Russett Potatoes
  • Peanut Oil for frying
  • Sea Salt
  • 2 tablespoons chopped fresh Oregano
  • juice of 1/2 Lemon
  • For the Tzatziki Sauce:
  • 2 cups Greek Yogurt
  • 1 Cucumber
  • Kosher Salt to taste
  • 2 Lemons (juiced and zest)
  • 2 tablespoons chopped fresh Mint
  • 1 tablespoon minced Garlic
  • 1 tablespoon minced Shallot
  • ground Black Pepper to taste
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  • 1
    2 pounds Pork Tenderloin (trimmed and cut into 1 1/2-inch cubes)
    Kosher Salt to taste
    1/2 cup Extra Virgin Olive Oil
    2 tablespoons chopped fresh Oregano
    2 cloves Garlic (sliced)
    2 Shallots (sliced)
    1 Jalapeno (sliced)
    2 Lemons (juice and zest)
    For the Pork Souvlaki: Season the pork with salt and transfer to a bowl. In another bowl, combine the olive oil, oregano, garlic, shallots, jalapeno, lemon zest and juice. Stir to combine, and then pour half of the marinade over the pork. Reserve the other half for basting later on. Massage to coat, cover with plastic wrap and refrigerate at least 3 hours or overnight.
  • 2
    12-16 Skewers 
    Remove the pork from the refrigerator to take the chill off. Soak the wooden skewers in salted water at least 20 minutes.
  • 3
    2 Oranges (halved)
    2 Lemons (halved) 
    Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 4 pieces onto each skewer. Grill until lightly charred, about 1 minute, and then brush with the marinade and flip. Baste again, and continue to baste the skewers, cooking another 3 to 5 minutes. While the meat is cooking, grill the oranges and lemons cut-side down until lightly charred, about 3 minutes. Squeeze the orange and lemon over the souvlaki.
  • 4
    Peanut Oil for frying
    4 pounds Russett Potatoes
    For the Double Cooked French Fries: In a heavy bottomed saucepot, heat your oil to 325 degrees. In the meantime, peel all of your potatoes and cut them in to 1/2-inch by 1/2-inch sticks. Drop them in to the oil in small batches. You want 1 to 2 inches of oil above the potatoes so don’t overcrowd. Par cook the potatoes for 5 to 7 minutes until light golden brown and almost cooked through. Remove to a sheet tray lined with paper towels or a sheet tray with a roasting rack on top for draining. Repeat this process until all of the potatoes are cooked.
  • 5
    Sea Salt
    2 tablespoons chopped fresh Oregano
    juice of 1/2 Lemon
    Increase the temperature on your oil to 350 degrees. When the oil is up to temperature, drop 2 small handfuls of fries at a time to finish cooking them, allowing them to crisp up. This will take another 2 minutes and they will finish turning golden brown. Remove the fries from the oil to a medium sized mixing bowl, seasoning well with salt, lemon juice, and oregano immediately after they come out of the oil.
  • 6
     
    In a serving cone add a handful of fries, top with two or three skewers and serve with tzatziki sauce.
  • 7
    2 cups Greek Yogurt
    1 Cucumber
    Kosher Salt to taste
    For the Tzatziki Sauce: Put the yogurt in cheesecloth lined-lined strainer set over a bowl and let drain for 24 hours in the refrigerator. Peel and dice the cucumber, sprinkle it with salt and place in a strainer at room temperature for 2 to 3 hours to drain.
  • 8
    2 Lemons (juiced and zest)
    2 tablespoons chopped fresh Mint
    1 tablespoon minced Garlic
    1 tablespoon minced Shallot
    ground Black Pepper to taste
    Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.

    Helpful Tips:
    1. Save half of the marinade so that you can baste the pork while it's cooking.
    2. For intense flavor, marinate the pork anywhere from 4 to 6 hours.  
    3. Soak your skewers in salted water ahead of time to prevent the skewers from burning on the grill.
    4. Dry your potato slices before frying so that they don't pop and spark when placed in the hot oil.
    5. Double fry the potatoes for extra crunch.
    6. Season fries while they're still hot and oily so that the spices adhere. 
 
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