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: Pork Loin Roast
Prep Time: 10 minutes
Cook Time: 10 minutes
Number of Servings: 4
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
1 cup (250 mL) peeled, seeded and grated cucumber
1 cup (250 mL) plain Greek yogurt
1 tsp (5 mL) minced garlic
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 4 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.
2 Skewers and 2 Tbsp (30 mL) Tzatziki sauce per serving.
|Total Fat||23 g|
|Saturated Fat||5 g|
Photo Courtesy: Canada Pork