Pork Souvlaki with Tzatziki

Name: Pork Souvlaki with Tzatziki
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Ingredients: 2 pounds pork tenderloin (trimmed of silver skin and excess fat, cut into 1" cubes); 2 lemon (juiced); 1/2 cup olive oil; 5 cloves garlic (minced); 3 tablespoons red wine vinegar; 1 tablespoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper (fresh ground); 1 1/2 cups Greek Yogurt ({I like full fat but you can use low fat or no-fat}); 3 cloves garlic (finely minced); 2 tablespoons extra virgin olive oil; 1 tablespoons red wine vinegar; 2 tablespoons fresh dill (chopped); 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper; 2 cups cucumber (grated (I used about 1 small}); 1/2 English cucumber (diced); 2 cups cherry tomatoes (halved. Quarter the tomatoes if they are larger); 1/2 cup Kalamata olives (cut in half); 1/4 cup mint (chopped); 1/4 cup parsley (chopped); 1 teaspoon dried oregano; 1/2 cup feta cheese (crumbled); 3 tablespoons lemon juice; 2 tablespoons extra virgin olive oil

Pork Souvlaki with Tzatziki is the perfect summer meal! Pork tenderloin is marinated in a Mediterranean marinade and then grilled and paired with pita, tzatziki and a Greek salad.

Prep20 min
Cook12 min
Total32 min
Makes6 servings
Calories547

Ingredients

6 servings

2 pounds pork tenderloin (trimmed of silver skin and excess fat, cut into 1" cubes)

For the Marinade:

2 lemon (juiced)
1/2 cup olive oil
5 cloves garlic (minced)
3 tablespoons red wine vinegar
1 tablespoons dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper (fresh ground)

For the Tzatziki:

1 1/2 cups Greek Yogurt ({I like full fat but you can use low fat or no-fat})
3 cloves garlic (finely minced)
2 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
2 tablespoons fresh dill (chopped)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups cucumber (grated (I used about 1 small})

For the Greek Salad:

1/2 English cucumber (diced)
2 cups cherry tomatoes (halved. Quarter the tomatoes if they are larger)
1/2 cup Kalamata olives (cut in half)
1/4 cup mint (chopped)
1/4 cup parsley (chopped)
1 teaspoon dried oregano
1/2 cup feta cheese (crumbled)
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil

Method

1
Mix all of the marinade ingredients together in a small mixing bowl. Place pork tenderloin cubes in a large Ziploc bag or glass Tupperware container and pour in the marinade.
2
Seal the bag or close the container and toss to coat the pork with the marinade. Refrigerate the pork for two hours.
3
Before grilling soak wooden skewers in water for 20 minutes unless you are using metal skewers.
4
When you are ready to grill the pork heat the grill to medium high heat. Remove the pork from the fridge and remove the pork from the container or bag and discard the marinade.
5
Set out a large platter or wooden cutting board. Thread the pork onto the wood or metal skewers.
6
While the grill is heating make the Tzatziki sauce by combining the Greek yogurt, garlic, extra virgin olive oil, red wine vinegar, dill, cucumber, salt and pepper and stir well to combine. Put in a covered container and refrigerate until ready to serve.
7
To make the Greek salad combine the cucumber, tomato, olives, mint, parsley, oregano and feta cheese in a medium mixing bowl.
8
In a mason jar or salad dressing container combine the lemon juice and olive oil and then pour on the salad and stir to combine. Refrigerate until ready to use.
9
When the grill is ready grill the pork until browned on all sides, turning every couple of minutes. The pork should be cooked to a temperature of 145 degrees F which should take about 10 minutes.
10
Remove from the grill and let the pork rest for 3 minutes. Serve the pork skewers with pita, Greek salad and tzatziki.