Souvlaki with Tzatziki

Souvlaki

2 pounds boneless shoulder or tenderloin,  1 1/2-inch cubes

1/2 cup lemon juice

2 tablespoons red wine vinegar

1/2 tsp oregano

1/2 tsp thyme                                                      

2 tablespoons garlic, chopped                       

3 tablespoons olive oil

1/4 Cup plain Greek yogurt

Salt, to taste

Freshly ground black pepper, to taste

3 T. cornstarch 

6 pitas

 In a bowl, toss together pork with the yogurt, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. Let pork come to room temp, then coat with the cornstarch. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done OR cook in a hot cast iron skillet drizzled with canola oil. Cook until done.  Serve immediately in a pita, topped with shredded salad and homemade Tzatziki.



Tzatziki

1  pint plain Greek yogurt

1  cucumber, peeled, seeded & diced

1 tablespoon  teaspoon kosher salt

1 tablespoon white wine vinegar

2 tablespoons freshly squeezed lemon juice (1 lemon)

1 tablespoon good olive oil

1 1/2 teaspoons minced garlic

 1/2 teaspoon dill

Pinch freshly ground black pepper

 
Mix all ingredients together and keep chilled until ready to serve.