Try this Greek takeout favourite at home! The tzatziki also makes a wonderful, cool dip on its own—pair it with toasted pita wedges and crunchy fresh vegetables.
HANDS-ON TIME
15 minutes
TOTAL TIME
45 minutes
MAKES
4 servings
INGREDIENTS
TZATZIKI:
1 cup shredded cucumber
½ tsp salt
¾ cup Balkan-style plain yogurt
2 cloves garlic, minced
2 tbsp chopped fresh dill (optional)
1 tbsp lemon juice
PORK SOUVLAKI:
675 g pork tenderloin
2 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 large clove garlic, minced
½ tsp dried oregano
½ tsp salt
¼ tsp pepper
2 plum tomatoes, halved and sliced half red onion, halved and sliced
1 cup shredded romaine lettuce
4 Greek-style pocketless pitas
DIRECTIONS
TZATZIKI: In small colander, mix cucumber with salt; let stand for 10 minutes. Squeeze out liquid. Mix together cucumber, yogurt, garlic, dill (if using) and lemon juice. Refrigerate until ready to use.
PORK SOUVLAKI: While cucumber is draining, trim and cut pork into 1-inch (2.5 cm) cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; add pork and stir to coat. Let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Thread pork onto metal skewers; brush with any remaining marinade.
Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Remove from skewers.
TO FINISH: Serve pork, tomatoes, onion, lettuce and tzatziki on pitas.
NUTRITIONAL INFORMATION, PER SERVING: about 463 cal, 46 g pro, 10 g total fat (4 g sat. fat), 44 g carb, 3 g fibre, 100 mg chol, 863 mg sodium, 910 mg potassium. % RDI: 14% calcium, 28% iron, 12% vit A, 22% vit C, 49% folate.
TIP FROM THE TEST KITCHEN
You can substitute cubed boneless skinless chicken breast or thigh for the pork. Just cook it a little longer, until it’s no longer pink inside and the juices run clear when the meat is pierced.
