Monday, August 13, 2012

Pork Souvlaki

Can this be? TWO posts in a row and neither is dessert?? 

Oh dear, I promise I'll do my best to get back on track for you guys.  I'm pretty sure you have come to expect more than your/our fair share of desserts on this blog these days! I promise that I do have some new sweet things to share, so no worries alright? :)

In the meantime, let's fire up the BBQ!  When we had our Greek-themed dinner a couple of weeks ago (when we served the Marinated Feta and Red Peppers salad) we decided to take advantage of our amazing summer and throw something on the BBQ.  Not only does it get us outside, but it takes the cooking portion of the meal off of me, win-win right?

This recipe can easily be doubled (or tripled!) depending on how many guests you have over for dinner.  This is the original portions and it makes 4 servings.  This recipe is also from the Summer 2012 Special Cookbook Edition of Canadian Living, and you should probably make it asap. 

I bought the tzatziki instead of making it from scratch, but there are a ton of awesome recipes (I know there is one on that looks great) if you want to make it yourself.  I also topped my dish with some of the marinated feta and peppers, delicious!  You could easily make this recipe with boneless chicken breasts if pork isn't your thing.

Pork Souvlaki

  • 1 1/2 lb pork tenderloin
  • 2 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tomatoes, sliced
  • 1/2 red onion, sliced
  • 1 cup shredded romaine lettuce 
  • 4 pitas
  • Wooden or metal skewers
  • tzatziki 
  1. Trim and cut the pork tenderloin into 1" cubes
  2. In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper
  3. Add the pork and mix well. Cover and marinate for a minimum of 10 minutes (or up to 6 hours) in the refrigerator
  4. While the pork is marinating, soak your skewers (if using wooden ones)
  5. When ready to grill, thread the pork onto the skewers and BBQ over medium-high heat, turning after about 6 minutes
    1. Note: When BBQ-ing you want to flip your meat as little as possible, the more you flip your skewers/burgers/etc the more juices you will lose!
  6. BBQ until juices run clear when the pork is pierced (about 12 minutes) and then remove the meat from the skewers
  7. Split the lettuce, tomatoes, and onions on top of the pitas
  8. Top with pork and tzatziki, and Enjoy!


  1. Fantastic! How about linking it in to Food on Friday: Pork?
    Have a great week!

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