Grilled Pork Souvalki with Tzatziki

27 Aug

Joel was super excited when he saw my computer open to a site called The Meatwave. He is very much of a meat and potatoes kind of guy so this meal was right up his alley.

The oregano, lemon juice, vinegar and onion really stand up in this marinade to create a zingy, delicious pork skewer. I marinated the pork overnight which really enhanced the flavor profiles. The pork was grilled at a high temperature to sear in the juices and get a nice sear on the meat. I served this alongside delicious Lemony Greek Potatoes.

The tzatziki is a wonderful compliment to the pork. We didn’t serve ours with pitas but I love the idea of making this into a sandwich. Noah tore this meal up and absolutely loved the tzatziki.  He’s a boy after his mama’s heart.

This is a great, super easy summer meal that we will definitely be eating again and again even in the winter using my grill pan.

Grilled Pork Souvalki with Tzatziki
recipe from The Meatwave
For the Marinade:
1/2 cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Greek oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

For the Tzatziki:
2 cups of Greek yogurt
1 English cucumber, peeled and grated
4 cloves of garlic, minced
2 tablespoons lemon juice
2 tablespoons 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
Pitas

1. 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.
2. 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.
3. Heat your grill. Meanwhile, thread the pork cubes onto the skewers.
4.  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 pitas 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.

Recipe linked to This Chick Cooks, Jam Hands, This Week’s Cravings, Mouthwatering Monday’s and Full Plate Thursday.

About these ads

3 Responses to “Grilled Pork Souvalki with Tzatziki”

  1. Deborah August 28, 2011 at 11:34 pm #

    Everything sounds great – especially that marinade!!

Trackbacks/Pingbacks

  1. Lemony Greek Potatoes « Meg's Everyday Indulgence - September 1, 2011

    [...] Combined with the olive oil, oregano and parsley they became the perfect compliment to the grilled pork souvlaki and tzatziki I [...]

  2. Lemon Dill Chicken Skewers « Meg's Everyday Indulgence - January 31, 2013

    [...] so I have totally been on a lemon kick lately. Lemon Bars, Pork Souvalki, Lemony Greek Potatoes. And this recipe is no exception. I’ve bought too many lemons to [...]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,668 other followers

%d bloggers like this: