Akrotiri: Cypriot Pork Souvlaki With Tzatziki

This recipe is from week three of my food blog, "Travel by Stove." I'm attempting to cook one meal from every country on Earth, and Akrotiri is my third stop. Akrotiri was a tough one because it is basically an RAF base on the island of Cyprus, so the food is heavily influenced by the British people who live and work there. Pork souvlaki is a kind of Cypriot fast food, cooked on skewers and served in a hot pita. It is topped with a blend of cucumber and Greek yogurt called tzatziki.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• For the souvlaki

• 1⁄4 cup olive oil
• 2  tablespoons fresh lemon juice (about one lemon)
• 1  teaspoon dried oregano
• 4  garlic cloves, pressed
• 1  lb  pork shoulder, trimmed of fat and cut into 1 inch cubes
• 6  pieces  of hot  pita bread (pocketless)
• 1  large tomatoes, diced
• 1⁄2 small red onion, sliced
• 1⁄2 small cucumber, peeled and sliced
• 1  cup  shredded lettuce

• For the tzatziki

• 6  ounces  plain  Greek yogurt
• 1⁄2 cucumber, peeled and shredded
• 1  garlic clove, pressed
• 2  teaspoons distilled white vinegar
• 1  tablespoon extra virgin olive oil
•  salt

Directions

1. Whisk the olive oil, lemon juice, garlic and oregano together in a large bowl. Add the cubed pork and toss until coated. Cover and refrigerate for one hour.
2. Thread the pork onto skewers (you can use metal or soaked wooden ones). Cook over hot coals or under the broiler, turning frequently, until nicely blackened but not overcooked.
3. Meanwhile, mix the tzatziki ingredients together in a small bowl.
4. Add the pork to hot pita bread and fold. Top with tomato, onion, cucumber and shredded lettuce. Add about 1 to 2 tablespoons tzatziki to the top of each serving.