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Pork Souvlaki Sandwiches with Caramelized Onions, Peppers and Spicy Arrabbiata Sauce

Ready in 45 min


  • Caramelized onions and peppers

  • 1 tbsp. olive oil

  • 1 clove garlic, minced

  • 1 cup sweet white onions, sliced 1/8” wedges

  • 1 small red pepper, sliced

  • 1 small yellow pepper, sliced

  • 1 tbsp. fresh marjoram, chopped

  • ½ tsp. Maldon salt (substitute coarse salt or kosher salt)

  • ¼ tsp. freshly ground black pepper

  • 8 Marcangelo Pork Souvlaki Kabobs

  • 4 crusty Italian buns, split

  • 4 tbsp. garlic butter, soft

  • 1 cup arrabbiata spicy marinara sauce, heated

  • Pepperoncini (if desired) 

Cooking Instructions

Cook pork souvlaki to a minimum internal temperature of 160°F (71°C). 

  1. To prepare the caramelized onions and peppers, heat olive oil in a non-stick skillet over medium heat. Add the garlic and sweet onion and sauté, stirring occasionally, for about 5 minutes until onions are beginning to turn golden. Add the red and yellow peppers and sauté for 5 to 6 minutes until tender crisp. Remove from the heat and season with fresh marjoram, salt and pepper. Keep warm.

  2. To cook the pork souvlaki kabobs, heat BBQ or grill pan to medium. Lightly brush the grill with vegetable oil and once hot cook kabobs for 8 to 10 minutes, turning occasionally until golden and cooked through. Transfer to a plate to rest.

  3. Spread the crusty Italian buns on both cut sides with garlic butter. Broil or toast for 1 to 2 minutes until the bread is golden and toasty.

  4. To assemble the sandwiches, place each bottom bun on a plate. Layer the bun with caramelized onions and peppers. Remove the skewers from the kabobs and load up juicy pork souvlaki on each sandwich. Cover with the hot arrabbiata sauce. For those who like it extra fiery load up with pepperoncini. Replace the toasted top bun and enjoy while hot! 


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