Pork Souvlaki and Greek Spaghetti

Shannon and I love the Olympia Pizza II on 45th and every time I go there I get the same thing, pork souvlaki and spaghetti with browned butter. The marinated skewers of pork have a light tangy flavor and how can you resist pasta tossed in nothing but butter, garlic and cheese. I did my best to reproduce the classic Mediterranean dish and I thought it worked out pretty good. I used pork butt* instead of the usual loin which is more tender and probably would have yielded better results. None the less I thought this would be a quick, easy and inexpensive dish to serve at the first BBQ of the season.

  • Pork* (13 lbs)
  • Minced Garlic (3/4 Cup)
  • Dried Oregano (3 Tblsp)
  • Olive Oil (1/2 Cup)
  • White Wine (About 3/4 Cup)
  • Lemon Juice (About 1 Cup)
  • Salt & Pepper

Cut up the pork into one inch cubes and toss in a bowl with salt, pepper, garlic, oregano, and olive oil. Then place into ziplock bags. Pour in lemon juice and wine, split evenly among the bags. Squeeze out all the extra air and let the meat marinade for at least a couple of hours. If you want to marinate over night leave out the lemon juice till the day of, otherwise the acid could turn your pork into seviche.

Browned Butter Spaghetti with Myzithra

  • Spaghetti (1 pkg)
  • Butter (1/2 a stick)
  • Minced Garlic (as much as you want)
  • Salt & Pepper
  • Grated Myzithra Cheese (about 1 to 1-1/2 Cups)

Boil the spaghetti slightly al dente and strain into a colander. In a pan on medium heat, melt the butter and garlic until it starts to brown. Then toss the spaghetti together in a large bowl with the browned butter and myzithra cheese. Two laps around Green Lake should work off half a serving.