Pork Souvlaki with Flatbread and Mint-Yogurt Sauce

  • Yield 4 servings

These tender, flavorful pork kebabs are delicious straight from the skewer, but sliding the meat off and wrapping it in warm, fluffy bread ups the appeal even more. A Greek salad would make the perfect side.


Pork and marinade:
2 tablespoons fresh lemon juice
1 tablespoon minced fresh garlic
1 tablespoon dried oregano
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound pork tenderloin, trimmed of silverskin, cut into 1-inch cubes
1 (7-ounce) container 2-percent Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon finely chopped fresh mint
1 garlic clove, mashed with 1/4 teaspoon kosher salt
To Assemble:
8 (8-inch) bamboo skewers, soaked in water at least 30 minutes
2 medium zucchini, cut into 1-inch pieces
4 flatbreads
Olive oil
Lemon wedges


  1. Combine all marinade ingredients except pork in a zip-top plastic bag. Add pork, turn to coat well, and refrigerate 3 to 4 hours, turning once.
  2. Combine all sauce ingredients in a small bowl. Refrigerate until ready to serve.
  3. Prepare a grill or heat a grill pan to medium-high. Remove pork from marinade, and arrange on skewers alternately with zucchini pieces. Grill 3 minutes per side, or until just cooked through. Transfer to a platter.
  4. Brush flatbreads with olive oil and grill until just warmed through and lightly marked. Serve with skewered pork and zucchini, yogurt sauce, and lemon wedges.



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