INGREDIENTS
- 4 tbsp olive oil
- 1/2 For Zest and juice lemon
- 2 large chopped garlic cloves
- 2 tsp dried oregano
- 2 small (each tenderloin about 3/4 pound) pork tenderloins
- To taste, Salt and freshly ground pepper
- 4 Greek-style pitas
- for serving, Tzatziki sauce
- for serving, Iceberg
- for serving, sliced, Tomato
- 4 large metal skewers
Classic Greek Salad
- 1/2 pint cherry, halved tomatoes or 2 large tomatoes, cut in wedges
- 1/2 sliced red onion
- 1 medium, chopped cucumber
- 1 chopped green pepper
- Handful chopped Italian parsley
- 1/4 cup extra virgin olive oil
- 1 1/2 tbsp red wine vinegar
- To taste, Salt and fresh ground pepper
- 2 handfuls pitted kalamata olives
- 8 oz crumbled or cubed feta cheese
METHOD
Pork Souvlaki
For the marinade: Add olive oil, lemon zest, lemon juice, garlic and oregano to large bowl. Mix to combine.
Cut pork tenderloin into 1 1/2-inch cubes and add to marinade. Let marinade in fridge, about 1 to 2 hours.
Thread pork cubes evenly on large metal skewers. Season the pork with salt and pepper.
Preheat the grill to medium high.
Add souvlaki to grill, turning once. Cook until pork is just cooked through with hint of pink in centre, about 5 to 6 minutes per side. Serve with pita bread and tzatziki sauce
Classic Greek Salad
Add tomatoes, onion, cucumber, green pepper and parsley to large bowl.
Drizzle salad with olive oil and red wine vinegar. Toss to combine. Taste and adjust for seasoning. Garnish with black olives and feta.