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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
For the marinade
1/2 cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tbsp fresh lemon juice
2 tbsp red wine vinegar
2 tsp Greek oregano
Salt and Pepper
For the Tzatziki
2 cups of Greek yogurt
1 English cucumber, peeled and grated
4 cloves of garlic, minced
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
Wooden skewers, soaked in water for 30 minutes before use
Pocketless Pita
Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours to overnight.
Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight.
Light one chimney full of charcoal. While the charcoal is lighting, thread the pork cubes onto the skewers.
When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Grill the pork skewers until they browned on all sides and cooked through, about 8 to 12 minutes, turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes.
While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side. Remove the pita from the grill and quarter.
To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side. Serves 4 to 6
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PORK SOUVLAKI WITH PITA AND TZATZIKI
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
For the marinade
1/2 cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tbsp fresh lemon juice
2 tbsp red wine vinegar
2 tsp Greek oregano
Salt and Pepper
For the Tzatziki
2 cups of Greek yogurt
1 English cucumber, peeled and grated
4 cloves of garlic, minced
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
Wooden skewers, soaked in water for 30 minutes before use
Pocketless Pita
Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours to overnight.
Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight.
Light one chimney full of charcoal. While the charcoal is lighting, thread the pork cubes onto the skewers.
When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Grill the pork skewers until they browned on all sides and cooked through, about 8 to 12 minutes, turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes.
While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side. Remove the pita from the grill and quarter.
To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side. Serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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