Pork Souvlakia & Tzatziki Recipe

Extra Tzatziki will last 3-4 days covered in the fridge.

For the Pork Souvlakia

3 pounds pork loin, cubed into 1-1½-inch pieces

1 cup Greek olive oil

1 small red onion or shallot, finely chopped

5 garlic cloves, minced

½ cup fresh lemon juice (approximately 5 lemons total)

2 tablespoons lemon zest

2 tablespoons red wine vinegar

2 teaspoons dried Greek oregano

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper

For the final garnish

Leaves from 6 sprigs fresh thyme

¾ pound Feta cheese

1 lemon, sliced thin

Drizzle of Greek olive oil

For the Tzatziki

1 English cucumber

3 cups full-fat Greek yogurt

2 tablespoons fresh dill, chopped

2 teaspoons fresh mint, chopped

2 cloves garlic, minced

1 tablespoon fresh lemon juice

1 tablespoon Greek olive oil

Salt and pepper

Make the Pork Souvlakia

In a large mixing bowl, combine all ingredients, besides pork, to create the marinade and whisk together until combined.

Put pork pieces into a zip-top bag and completely cover pork pieces with marinade. Marinade pork for at least 20 minutes, but up to 24 hours.

Skewer pork with approximately 6 pieces per skewer (if using wooden skewers, soak wooden skewers in water for 30 minutes prior to skewering pork).

Preheat outdoor grill or indoor griddle top to medium-high heat. Place skewers on grill/griddle, turning to sear each side. Cook skewers approximately 2 minutes each side.

Make the Tzatziki

Grate cucumber using a large grater into a metal strainer lined with cheese cloth.

Strain out as much liquid as possible from the grated cucumber.

In a large mixing bowl, combine the cucumber with all the other ingredients, and mix thoroughly.

Serve immediately.

Plating: Place a large spoonful of Tzatziki on each plate. Plate skewers over sauce with a garnish of fresh thyme leaves, thin lemon slice, small cubes of Feta cheese and a drizzle of Greek olive oil.

Serves 6

Ted Pappas