Souvlaki with Tzatziki sauce
Prep Time
Cooking Mode
To taste salt and pepper
15 mL tbsp. dried oregano
2 garlic
60 mL cup lemon juice
75 mL cup olive oil
450 g lb Nagano pork loin cubes
4 wooden skewers, soaked in water
45 mL tbsp. chopped fresh chives
75 mL cup sour cream
500 mL cup Lebanese cucumbers, unpeeled, thinly sliced
15 mL tbsp. chopped fresh mint
1 garlic
To taste salt and pepper
4 pitas
To taste, dried oregano
To taste salt and pepper
15 mL tbsp. dried oregano
2 garlic
60 mL cup lemon juice
75 mL cup olive oil
450 g lb Nagano pork loin cubes
4 wooden skewers, soaked in water
45 mL tbsp. chopped fresh chives
75 mL cup sour cream
500 mL cup Lebanese cucumbers, unpeeled, thinly sliced
15 mL tbsp. chopped fresh mint
1 garlic
To taste salt and pepper
4 pitas
To taste, dried oregano
Directions
1Combine marinade ingredients in a glass dish or large sealable plastic bag. Add meat and coat well with marinade. Cover dish or seal bag and refrigerate for 4 to 6 hours.
2Preheat the barbecue to medium-high. Remove meat from marinade and thread onto skewers. Grill souvlaki for about 2 minutes per side, or until pinkish inside. Serve with tzatziki-style salad and toasted pitas.
3Tzatziki-style salad
4Mix all ingredients in a bowl.
5Grilled pitas
6Brush pitas with a little olive oil. Sprinkle lightly with oregano.
7Place pita quarters on the barbecue grill and heat for 1 to 2 minutes, grilling lightly.
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Personal Note
Personal Note