Greece − Souvlaki
Ingredients
- 1 each lemon, juiced
- 0.3 cup olive oil
- 0.3 cup soy sauce
- 1 tsp dried oregano
- 3 clove garlic, crushed
- 4 lb boneless pork tenderloin
- 2 each green peppers, cut into 1 inch squares
- 2 each yellow onions, cut into 1 inch squares
Instructions
- 1
Tzaziki (recipe follows) In a large plastic or glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic.
- 2
Add pork, onions, and green pepper; stir to coat.
- 3
Cover, and refrigerate for 2 to 3 hours.
- 4
Preheat grill for medium high heat.
- 5
Slide pork, pepper, and onion onto skewers.
- 6
When a fine gray ash covers the coals, begin grilling the kabobs.
- 7
Cook about 10 to 15 minutes total; turn the skewers frequently.
- 8
Serve on pita bread with Tzaziki spooned on top.
- 9
Tzaziki 2 cups plain full fat yogurt 2 teaspoons pureed very fresh garlic 1 teaspoon salt 2 cucumbers, peeled, seeded and grated on large holes of grater 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil Fresh mint leaves, for garnish Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water.
- 10
In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt.
- 11
Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and drain, 10 to 15 minutes, to extract excess water.
- 12
Add drained cucumber to yogurt, along with pepper, and mix well.
- 13
Cover and refrigerate until chilled, about 1 hour.
- 14
Drizzle with olive oil and garnish with mint leaves.