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.
Ingredients
- 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
- Sauce:
- 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
Instructions
- 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.
- Combine all sauce ingredients in a small bowl. Refrigerate until ready to serve.
- 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.
- 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.
—Recipe by Laraine Perri, for Relish, July 2012
