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Souvlaki with Tzatziki Sauce
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.