I got the idea for this recipe from Serious Eats. This recipe “passes”, and gets to be written in the real Recipe book!
The main part that I kept over-looking was the “marinate over-night” part, so just to let you know, you need to marinate this over night!!! Okay, now that that’s over. This was served with red lentils cooked in chicken broth with some sprouts and roasted red pepper and toasted naan. Sounds good, right? The lentils were bad, but everything else was delicious!
Pork Souvlaki with Tzatziki Recipe
By April 28, 2009Published:
Recipe from Serious Eats, March 2009
- ½ cup olive FOR THE MARINADE
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 4 tablespoons lemon juice fresh
- 2 tablespoons red wine vinegar
- 2 teaspoons oregano
- salt to taste
- black pepper to taste
- 2 cups 0% greek yogurt FOR THE SAUCE
- 1 cucumber english, peeled and grated
- 4 cloves garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1½ pounds pork loin trimmed of excess fat, cut into 1
- wooden skewers soaked in water for 30 minutes before use
- 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.
- Put pork on skewers and grill until they are 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, toast the naan until lightly browned on both sides, about 1 minute per side. Once done, cut the naan into quarters, place on plate with tzatziki and serve.
- Cuisine: Mediterranean