Pork Souvlaki with Homemade Tzatziki

I’ve been to Greece when I was 12 and I got reminded of how much I loved their food when my friend, Katz, took me to a fast-food Greek joint in Canada. You really get an explosion of flavors in every bite. OPA!

pork souvlaki with homemade tzatziki

Pork Souvlaki with Homemade Tzatziki
Yield: 4 servings
Prep time: 40 minutes (includes resting)
Cook time: 10 minutes

For the souvlaki:
1 1/2 pounds pork loin, cubed
1 tablespoon dried mint
1 tablespoon dried oregano
juice of 1 lemon
7 tbsp good-quality olive oil
2 garlic cloves, grated
1 tablespoon red wine vinegar
pinch of black pepper
pinch of sea salt
1 red onion, diced
3 plum tomatoes, seeded and diced
1 1/2 cup black olives, sliced
lemon wedges, for serving

For the tzatziki:
1/2 large cucumber
1/4 teaspoon salt
3/4 cup plain greek yogurt
1 garlic clove, grated
1 heaped teaspoon dried mint
1 1/2 teaspoons red wine vinegar
salt & pepper to taste

1. In a bowl, combine pork, mint, oregano, lemon juice, olive oil, garlic, vinegar, pepper, and salt. Cover with plastic wrap and marinate for 30 minutes, or overnight.
2. In another bowl with a sieve set on top, mix the grated cucumber with a few pinches of salt. Squeeze out as much water as you can. Discard the water then put the cucumber back into the bowl. Add the yogurt, garlic, mint, and vinegar. Mix until combined. Season with salt and pepper, according to taste. Set aside.
3. Heat a nonstick skillet over medium heat. Cook the marinated pork, until seared on all sides and cooked through.
4. Serve on warm and lightly buttered flatbreads. Top with onions, tomatoes, black olives and a good squeeze of lemon juice.

Recipe adapted from Jamie Oliver


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