Classic Pork Souvlaki

Serve with rice and a Greek salad for supper and then take the leftovers in a pita for lunch the next day.

Cut: Roast
Prep Time: 10 minutes

Cook Time: 10 minutes
Number of Servings: 4

Ingredients

1 lb (500 g) Pork Loin or Shoulder Blade Roast or Chops, boneless, well trimmed
3 Tbsp (45 mL) canola oil
2 Tbsp (30 mL) minced garlic
1 Tbsp (15 mL) crushed dried oregano
juice from one lemon
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper

Tzatziki Sauce:

1 cup (250 mL) peeled, seeded and grated cucumber
1 cup (250 mL) plain Greek yogurt
1 tsp (5 mL) minced garlic

Directions

Cut pork into 1″ (2.5 cm) cubes. Combine pork, canola oil, garlic, oregano, lemon juice, salt and pepper in a mixing bowl. Mix thoroughly, cover, and refrigerate for 4 hours or overnight.
Before cooking pork, prepare Tzatziki Sauce. Using a clean cloth or cheesecloth, squeeze as much liquid as possible from grated cucumbers. Combine with yogurt and minced garlic. Season to taste.
Remove pork from marinade; discard remaining marinade. Thread pork on to skewers. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill over medium heat, turning frequently, for about 10 minutes, or until just cooked, or broil in the oven. Serve with Tzatziki sauce.

Nutritional Analysis

YIELD:

4 servings.

SERVING SIZE:

2 Skewers and 2 Tbsp (30 mL) Tzatziki sauce per serving.

	
				Per Serving
				
					Calories
					340
				
					Total Fat
					23 g
				
					Saturated Fat
					5 g
				
					Cholesterol
					65 mg
				
					Carbohydrates
					4 g
				
					Fiber
					0 g
				
					Sugars
					1 g
				
					Protein
					24 g
				
					Sodium
					1180 mg
				
					Potassium
					31 mg