Try this Greek takeout favourite at home! The tzatziki also makes a wonderful, cool dip on its own–pair it with toasted pita wedges and crunchy fresh vegetables.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2010
MethodTzatziki: In small colander, mix cucumber with salt; let stand for 10 minutes. Squeeze out liquid. Mix together cucumber, yogurt, garlic, dill (if using) and lemon juice. Refrierate until reader to use.
Pork Souvlaki: While cucumber is draining, trim and cut pork into 1-inch (2.5 cm) cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; add pork and stir to coat. Let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Thread pork onto metal skewers; brush with any remaining marinade. Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Remove from skewers.
To Finish: Serve pork, tomatoes, onion, lettuce and tzatziki on pitas.
Tip from The Test Kitchen: You can substitute cubed boneless skinless chicken breast or thigh for the pork. Just cook it a little longer, until it's no longer pink inside and the juices run clear when the meat is pierced.
Nutritional facts Per serving: about
- Sodium 863 mg
- Protein 46 g
- Calories 463.0
- Total fat 10 g
- Potassium 910 mg
- Cholesterol 100 mg
- Saturated fat 4 g
- Total carbohydrate 44 g
- Iron 28.0
- Folate 49.0
- Calcium 14.0
- Vitamin A 12.0
- Vitamin C 22.0