Grilling. It has to be synonymous with summer, and the smell of dinner cooking away outside has to be one of my favorite smells in the world. When you combine grilling with one of our favorite cuisines (Greek), I am game. Thus, as soon as I saw this recipe for grilled pork souvlaki on The Blest Nest, I knew we would be making them soon!
Greek and other Mediterranean dishes aren’t foods that either of us grew up eating, but they are something that we have come to love since we first tried them in pharmacy school. Lemon, oregano, garlic, chickpeas, olive oil. What’s not to love? Not only is it GOOD, but it can be pretty healthy for you too. Double win 🙂
While we have made a couple other Greek meals at home, this pork souvlaki has to be the best one yet. It is really simple to make. No more complicated than your standard skewers in that you marinate the meat for several hours and then throw it on the grill. My only change was to grill the pork and vegetables on separate skewers to account for different cook times. Sometimes the veggies will finish cooking before the meat is done, and if they are on different skewers, you can simply take them off the grill. I made my own whole wheat pitas for this, but you could easily use some from the store to make this doable for a weeknight meal. Done and done. Enjoy!
Pork Souvlaki with Tzatziki Sauce
Adapted from The Blest Nest
1 large lemon, juiced
1/4 cup olive oil
1/4 cup low-sodium soy sauce
1 tsp. dried oregano
3 cloves garlic, minced
2 lbs. pork tenderloin, cut into 1-inch cubes
2 medium yellow onions, cut into 1-inch pieces
1 green or red bell pepper, cut into 1-inch pieces
1 pint cherry tomatoes, halved
1/2 cup feta cheese
whole wheat pitas
1 cup lowfat Greek yogurt
1 large cucumber, peeled and finely chopped
1-2 cloves garlic, minced
1/2 Tbsp. lemon juice
1 tsp. dried dill (or 1 Tbsp. fresh if you have it)
1/2 tsp. Kosher salt
For the meat, in a ziptop bag, combine the lemon juice, oil, soy sauce, oregano, and garlic. Swish to combine. Add pork cubes and let marinate in the refrigerator for at least 2-3 hours (can be made in the morning for that evening). If using bamboo skewers, soak them in water for at least 30 minutes prior to grilling. If using metal skewers, the soaking step is not necessary.
For the tzatziki sauce, squeeze as much water from the cucumber as possible using a clean dish towel or paper towels. Combine with the yogurt, garlic, lemon juice, dill and salt. Let the flavors marry in the refrigerator while the skewers are cooking.
Preheat grill to medium-high heat. Remove the pork from the marinade and set aside. Boil the marinade for 5 minutes to kill any bacteria because you want to use it to baste the skewers. Thread pork and pepper and onions onto separate skewers. Cook for 10-15 minutes or to desired tenderness. Baste the meat occasionally and turn skewers frequently for even cooking. The vegetables will not take this long to cook. Remove them when the vegetables are tender and begin to brown around the edges.
Serve the pork, vegetables, and tzatziki over whole wheat pitas. Top with cherry tomatoes and feta cheese. Enjoy!