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Grilled New York Style Spiedies

Barbara
Tender bites of grilled pork in an herb infused Greek inspired marinade topped with a creamy garlic sauce. These sandwiches are sure to become your favorite grilled sandwich this summer.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate 2 days
Total Time 2 days 25 minutes
Course Grilled, Main Course
Cuisine Greek
Servings 4 sandwiches

Equipment

  • Barbecue grill
  • Bamboo skewers

Ingredients
  

  • 4 French bread hoagie rolls, cut in half
  • 1½ lbs Pork tenderloin, cut into 1½ inch chunks
  • ⅓ cup vegetable oil
  • 1 Lemon, juiced
  • ⅓ cup Apple cider vinegar
  • 2 cloves Garlic, minced
  • 1 tbsp dried Parsley
  • 1 tbsp dried Basil
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp dried Oregano
  • ½ tsp pepper

For the sauce:

  • 4 oz sour cream
  • 2-3 cloves garlic, minced
  • 2 tbsp fresh Parsley, chopped
  • 1 tsp Worcestershire sauce
  • Salt & pepper, to taste
  • 1 tbsp lemon juice

Instructions
 

Marinate the pork:

  • Place chunks of pork tenderloin in a large Zip log baggie.
  • Add vegetable oil, apple cider vinegar and the dried spices.
  • Seal bag squeezing out excess air.
  • Smush bag to work the marinade into the cubed pork.
  • Place in the refrigerator and allow the meat to marinate for 24-48 hours.
  • If you remember, massage the baggie a few times as the meat marinates in the refrigerator. Pork should marinate overnight at a minimum. The longer the meat marinates the better.

Make the sauce:

  • In a small bowl stir together minced garlic, chopped parsley, Worcestershire sauce, lemon juice, salt and pepper.
  • Cover and refrigerate until ready to use.

Grill the Sandwiches:

  • Preheat barbecue grill to high heat.
  • While grill preheats, thread marinated chunks of pork onto wooden skewers to make kabobs.
  • TIP: Soak bamboo skewers in water for 15-20 minutes prior to using them to prevent them from catching fire while they cook on the grill.
  • Pour marinade from the plastic bag into a small bowl.
  • Reduce grill heat to medium/high.
  • Place kabobs directly over burners on the grill. Leave the kabobs undisturbed on the grill for 2 or 3 minutes.
  • When pork begins too brown and char along the edges turn onto another side.
  • Baste kabobs with reserved marinade.
  • Repeat until kabobs are cooked to a golden brown and have crispy slightly burnt edges, about 7 to 8 minutes.
  • Move cooked kabobs to a part of the grill that is not over direct heat. Discard any extra marinade.
  • Place hoagie rolls cut side down on the grill and cook until they are toasted and golden brown, 1-2 minutes.
  • To serve, hold a toasted roll, open faced, in one hand. Place a kabob onto the center of the roll.
  • Use the bread to "wrap" around the kabob and pull the meat off the skewer and onto the hoagie roll.
  • Top with a generous dollop of the garlic herb sauce to serve.
Keyword grilled meat, pork, sandwiches