Pork Souvlaki with Pita and Tzatziki

  • Difficulty: Basic
  • one hour and 10 minutes
  • 2 servings
Pork Souvlaki with Pita and Tzatziki
  • A recipe from the cuisine, also allowed in a diet

Before grilling to perfection these traditional Greek skewers, marinate the meat. The rosemary, white wine, lime juice, and other goodies in the marinade give pork flavor and some acidic tang. Prepare your own pita, because it’s the best choice and a no-brainer. And complete this with tzatziki.

Ingredients


For the dough:

1 cup flour
½ teaspoon active dry yeast
1 teaspoon baking powder
salt
1 cup warm water
3 tablespoons of olive oil

For the souvlaki:

14 ounces of pork tenderloin, cut into 8-10 pieces
1 red onion, chopped
1 tablespoon fresh rosemary leaves
½ cup white wine
1 tablespoon lime juice
¼ cup olive oil
2 garlic cloves, sliced
salt
pepper
1 tablespoon white wine vinegar
1 tablespoon vegetable oil
3 ounces of cherry tomatoes

For the tzatziki:

1 cup greek yogurt
1 medium cucumber, shredded and squeezed
2 fresh mint leaves
1 garlic clove, chopped
salt
pepper
2 tablespoons of olive oil
cherry tomato, for serving

Steps

  1. For the dough:

    Add the flour, dry yeast, baking powder, and olive oil to a bowl, season with salt and start mixing using a fork. While mixing, gradually add warm water until you make a soft dough. Then use the hands to knead it. If necessary, add more flour. Let the dough rise for 30 minutes.

  2. Marinate the souvlaki:

    Place the tenderloin pieces into a baking dish, then add the red onion, rosemary, white wine, lime juice, olive oil, garlic, and white wine vinegar.

  3. Season with salt and pepper and mix to coat the meat with marinade. Marinate for 30 minutes.
  4. When the time is up, prepare the skewers. Alternately skewer the meat and onion pieces. We’ve used two skewers for this, but you can use four. Drizzle the grill with the vegetable oil and place the skewers on it. Grill them on all sides.
  5. For the tzatziki:

    Add the Greek yogurt, cucumber, fresh mint, garlic, and olive oil to a bowl. Season with salt and pepper and mix.

  6. Dust the work surface with some flour. Place the dough on it and divide it in quarters. We’ll use just two, keep the other two refrigerated for later use.
  7. Flatten one piece of dough using a rolling pin. Do this until it gets very thin. Cut it into halves and place it in a skillet over low heat. Cook it on both sides until it starts changing color and brown spots appear. Do the same with the other piece of dough.
  8. Wrap each souvlaki with a pita, remove the wooden skewer, add some tzatziki and cherry tomatoes, and serve.

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