Ingredients
Scale
For the Souvlaki
- 2 pork tenderloins (trimmed and cubed into 1″ cubes)
- 1 onion (peeled and cut into wedges)
- juice from 2 lemons
- 1 TBS paprika
- 1 tsp cumin
- 2 TBS minced garlic
- 1/4 cup red wine
- 2 TBS chopped fresh oregano
- 1 TBS olive oil
- 1 tsp salt
- 1/2 tsp black pepper
for the Tzatziki Sauce
- 1 cup greek yogurt
- 1 english cucumber (seeded and coarsely chopped)
- 1 tsp minced garlic
- 1/2 TBS olive oil
- 1 TBS chopped fresh dill
- 1/2 tsp salt
- black pepper (to taste)
Instructions
for the Souvlaki
- Trim tenderloins of any extra fat and silver skin. Cut into 1″ to 1″ cubes. Add Salt and pepper to tenderloin cubes, then let sit for 5 minutes. Place in a bowl or resealable plastic bag.
- Add remaining souvlaki ingredients to bowl and mix until all cubes are coated. Cover and refrigerate for a minimum of 2 hours.
- If using wood skewers, soak for 30 minutes. Light grill, and bring up to a medium hot temperature. Skewer meat and vegetables. Place on grill and cook for 8-10 minutes, rotating every 2 minutes.
- Remove from grill and let rest for 5 minutes while you grill pita bread. Remove and serve with Tzatziki Sauce.
Tzatziki Sauce
- Add all Tzatziki sauce ingredients to a blender and puree. Remove from blender and refrigerate. This is best if it has an hour or two before use to allow the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes