– courtesy MAX Resto Lounge, Burlington
Greek Souvlaki on Deconstructed Tzatziki
For the souvlaki:
1 lb pork tenderloin, diced into one-inch cubes
1 bunch fresh oregano (or Greek oregano)
5 cloves garlic, chopped
3 tbsp olive oil
Dash of fresh ground pepper
For the yogurt:
½ litre of Greek yogurt (more than 7% fat)
2 tbsp olive oil
Salt and pepper to taste
Lemon zest and juice from ½ lemon
For the salad
1 cucumber, finely diced
1 clove garlic, chopped
1 bunch of dill, finely chopped
Salt and pepper to taste
Lemon juice from ½ lemon (plus zest)
¼ cup olive oil
Skewer pork tenderloin on eight skewers and marinate in oil, herbs and garlic overnight.
Prepare yogurt dressing, and cucumber salad, and refrigerate until ready to serve.
Grill pork to desired temperature and season to taste.
To plate, place yogurt dressing on the plate, top with cucumber salad and pork skewers.
Serves four.