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.
