1⁄2 English cucumber, peeled and grated, squeezed dry
1⁄2 clove of garlic, minced (more if you like it very garlicky)
3 tbsp feta cheese crumbled
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 tbsp fresh mint finely chopped
1 tsp. dried mint
Greek salad
3-4 tomatoes, cut in wedges
½ small red onion, thinly sliced
1 medium cucumber, seeded and sliced ½ inch thick
½ cup pitted kalamata olives
2-3 ounces feta, coarsely crumbled
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Pork
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
Greek pita flatbreads or pita breads
Instructions
MARINADE
In a bowl, mix all of the marinade ingredients together. Place pork cubes in a Ziploc bag and pour in the marinade. Seal bag and shake a little. Reseal bag removing as much air as possible. Cover and refrigerate for 3 hours or overnight.
TZATZIKI
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.
GREEK SALAD
Place tomatoes and cucumbers in a shallow bowl and combine. Place the onion slices and olives on top. Drizzle with olive oil and vinegar. Place feta on top and sprinkle salad with oregano. Season to taste with salt and pepper (go easy on the salt as the feta is already salty).
PORK SKEWERS
Thread each skewers with a few pork cubes. Lay on a hot grill and grill slowly (no flame), turning occasionally, continuing to brush on marinade, until meat is done, about 8 to 12 minutes.
Remove the skewers to a plate and let rest for about 5 minutes. While the pork rests, grill the pita flatbreads on both sides, about 1 minute per side. To serve, place skewers and pitas on a plate and place tzatziki in the middle of the table along with the Greek Salad.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/pork-souvlaki-feta-tzatziki/