PORK SOUVLAKI
2 pork tenderloins, cubed in to 1 inch pieces
Marinade
½ cup olive oil (125ml
1 teaspoon lemon pepper (5ml)
2 tablespoons lemon juice (30ml)
2 tablespoons fresh chopped oregano (30ml)
2 tablespoons garlic, crushed (30ml)
6 wooden skewers soaked in cool water for 1 hour before grilling.
Aluminium foil
1 tablespoon olive oil for brushing
Salt and pepper to taste
Combine marinade ingredients in a bowl and mix well. Place cubed pork in a sealable plastic bag. Pour marinade over pork. Seal bag and refrigerate for 6 hours or overnight.
Remove pork from marinade and wipe excess marinade off.
Thread pork cubes evenly onto soaked wooden skewers. Brush with olive oil and season with salt and pepper.
Preheat barbeque to 375° F/190°C.
Oil the grill and place a 4 inch (10cm) by 10 inch (25cm) piece of foil in the centre of grill.
Place pork directly on grill with skewer ends over foil (this is done to prevent the burning of the wooden skewer). Grill pork for 4 minutes per side for a total of 8 minutes cooking time. Remove pork place on tray and cover loosely with aluminium foil. Let pork rest 5 minutes before serving.
Yield: 6 skewers
Tzatziki
1 cup Greek yoghurt (250ml)
½ a cucumber seeded., grated and drained
3 garlic cloves grated fine
The juice of 1 lemon
3 tablespoons fresh mint chopped fine (45ml)
Salt and pepper to taste
Seed cucumber with a melon baler or spoon. Grate cucumber using a cheese grater, using your hands squeeze out liquid. Discard liquid. Grate or chop garlic.
Mix all ingredients in a bowl. Cover and let sit for 20 minutes.
Serve with Pork Soulaki.
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