Souvlaki is a staple in Greek restaurants. It’s also really easy and just as good to make at home. With BBQ season now officially started, I couldn’t wait to share with you this Pork Souvlaki with Feta Tzatziki and Greek Salad recipe, it really is one of my favorite recipes these days. I just know I’m going to make it over and over all summer. It’s a perfect weeknight recipe (if you marinate the meat the night before) and it’s even more perfect for a big crowd. The meat is marinated in lemon juice, red wine vinegar, garlic and oregano and, when grilled to perfection results in a very tender and extremely flavorful skewer. Don’t hesitate to replace the pork with lamb or chicken if you wish. It can be eaten straight off the skewer or as a sandwich inside a pita. And can we take a minute and talk about this Feta Tzatziki recipe? The addition of feta really gives it a nice tang that complements the pork perfectly. As much as I love tzatziki, I usually stay away from it in Greek restaurants, I find that it’s way too garlicky, I mean do they really have to put in that much? We’re talking raw garlic here, it’s not very good for your social life!!! I find this tzatziki is well balanced but hey, if garlic is your thing, don’t hesitate to add more!
If you love skewers on the BBQ, also try my Shish Taouk Chicken Kebabs.
Pork Souvlaki with Feta Tzatziki and Greek Salad
Prep time
Cook time
Total time
Author: Valerie's Keepers
Serves: 4-6 portions
Ingredients
- Marinade
- ½ cup olive oil
- 2 garlic cloves, minced
- ¼ cup fresh lemon juice
- 2 tbsp red wine vinegar
- 2 tsp Greek oregano
- 1 tsp dried mint
- Salt and pepper to taste
- Feta Tzatziki
- 1 cup Greek yogurt
- 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.
Leave a Reply