Akrotiri: Cypriot Pork Souvlaki With Tzatziki

photo by GiddyUpGo

- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- 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
- 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.
- 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.
- Meanwhile, mix the tzatziki ingredients together in a small bowl.
- 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.
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RECIPE SUBMITTED BY
I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it.
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