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Pork Souvlaki with Pita and Tzatziki

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Equipment

  • Skewers
  • Cast iron skillet

Ingredients

Main

  • 3 lbs pork loin cut into 1-inch cubes

Marinade

  • 1/2 cup olive oil extra virgin
  • 1 small red onion finely chopped
  • 1 cloves garlic minced
  • 2 lemon for the juice
  • 2 tbsp red wine vinegar
  • 2 tsp oregano dry
  • 1 tsp thym
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp Roasted Chipotle Garlic spice Cuisinart

Tzatziki

  • 2 cup Greek yogurt
  • 1 English cucumber peeled and grated
  • 3 cloves garlic minced
  • 1 lemon for the juice
  • 2 tbsp olive oil extra virgin

pita

  • 1 cup warm water
  • 2 tsp instant yeast
  • 3 cup flour all purpose
  • 2 tsp salt
  • 1 tbsp olive oil extra virgin
  • 1 tbsp sugar

Instructions

Marinade and pork tenderloin

  • Mix all of the marinade ingredients together in a small bowl or in a plastic bag.
  • Trim the fat from the pork tenderloin and cut into 1-inch chunks.
  • Add the pork and coat thoroughly with your marinade. Cover the bowl or seal the bag. Refrigerate overnight.

Tzaziki

  • Dry the cucumber with paper towel and mix all the tzatziki ingredients together in a bowl. Cover and place in the refrigerator for at least two hours.

Pita

  • Mix the water, sugar and yeast together in a bowl then let it sit for about five minutes until the yeast is dissolved.
  • Add 2 cups of the flour and save the last cup for for the next step. Add the salt and olive oil and mix well.
  • now you can, continue to add the flour and stirring until the mixture becomes dense enough to be worked on a wooden board.
  • Let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.
  • Its now time to divide the Pita dough into 6-8 portions and shape them into balls.
  • Cover again the balls with the kitchen towel until they double their size, it usually take about an hour.

Cooking pita

  • For me, a cast iron skillet is always the best choice to cook Greek Pita but you can use any type of pan. Place the skillet on medium heat and grease the bottom with a thin layer of olive oil.
  • Shape your dough ball into a circle of about 1/4. Once flatten, you want to cook your Pitas as soon as possible so they dont get dry
  • Place the Pita on your hot skillet and cook for about a minute per side.
  • Place the Pitas in a plastic bag and store in the fridge until you are ready to serve.

Grill

  • When ready to grill, heat your barbecue to medium high heat. Remove the pork from the marinade and discard the marinade. Thread the meat on skewers.
  • Grill the pork until browned on all sides, turning every few minutes, and cooked to 160 Fahrenheit degree, it should take about 10-15 minutes depending on the heat of your grill.
  • Transfer to a platter, cover with foil and let rest for 5 minutes. Sprinkle with parsley, another squeeze of lemon.
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