Ingredients Jump to Instructions ↓

  1. 2 shallots, minced

  2. 2 cloves garlic, minced

  3. 2 tablespoons chopped fresh oregano

  4. 1 jalapeno pepper, seeded and minced Juice of

  5. 1 lemon

  6. 1/2 cup extra-virgin olive oil

  7. 2 pounds pork tenderloin, trimmed and cut into 1 1/2-to-2-inch chunks Juice of

  8. 3 limes

  9. 3/4 cup dry rose or white wine

  10. 1/4 cup honey

  11. 1 shallot , minced

  12. 12 plump dried apricots

  13. 1 tablespoon chopped fresh mint

  14. 1 tablespoon pine nuts, toasted Greek yogurt , for serving

Instructions Jump to Ingredients ↑

  1. Prepare the souvlaki: Combine the shallots, garlic , oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight. Soak 12 to 16 wooden skewers in water, at least 20 minutes. 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. 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. Fold the mint and pine nuts into the apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture. Photograph by Jim Franco


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