Pork Souvlaki with Tzatziki

acedarspoon.com

Kimmie Belt

2 pounds pork tenderloin, trimmed of silver skin and excess fat, cut into 1" cubes

subheading: FOR THE MARINADE:

2 lemons, juiced

½ cup olive oil

5 garlic cloves, minced

3 Tablespoons red wine vinegar

1 Tablespoon dried oregano

1 teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

subheading: FOR THE TZATZIKI:

1 ½ cups plain Greek Yogurt {I like full fat but you can use low fat or no-fat}

3 garlic cloves, finely minced

2 Tablespoons extra virgin olive oil

1 Tablespoon red wine vinegar

2 Tablespoons fresh dill, chopped

½ teaspoon kosher salt

⅛ teaspoon black pepper

2 cups grated cucumber (I used about 1 small}

subheading: FOR THE GREEK SALAD:

½ of an english cucumber, diced

2 cups halved cherry or grape tomatoes (quarter the tomatoes if they are larger)

½ cup pitted Kalamata olives, cut in half

¼ cup fresh mint, chopped

¼ cup fresh parsley, chopped

1 teaspoon dried oregano

½ cup crumbled feta cheese

3 Tablespoons lemon juice

2 Tablespoons extra virgin olive oil

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