This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Souvlaki with Tzatziki Sauce Souvlaki ingredients: 8' wooden skewers 2 pound boneless pork shoulder, cut into 1½' cubes 1/8 cup lemon juice 2 tablespoons red wine vinegar 2 tablespoons chopped oregano 1 tablespoon chopped thyme 2 tablespoons chopped garlic 3 tablespoons olive oil pepper to taste 6 small rounds of pita bread fresh mint for garnish, if desired Tzatziki ingredients: ½ cup cucumber, peeled, seeded and shredded ½ cup plain lowfat yogurt 1 tablespoon onion juice ¼ tsp salt 1 tablespoon minced garlic 1 teaspoon white wine vinegar 1 tablespoon extra-virgin olive oil pepper to taste 1 tablespoon minced fresh mint Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil and pepper. Cover and refrigerate for 3 hours or overnight. In a small bowl, combine sauce ingredients, and mix well. Set aside. On the soaked skewers, thread 5 pieces of meat. On a hot grill, lay the skewered pork and cook slowly (no flame), continuing to brush on marinade. Serve immediately in pita rounds, topped with tzatziki sauce. Serves 6.