Classic Souvlaki

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Dinner

10 minutes

10 minutes

4 skewers

    • 1 lb
      500 g
      Canadian Pork Loin or Shoulder Blade Roast or Chops, boneless, well trimmed
    • 3 Tbsp
      45 mL
      canola oil
    • 2 Tbsp
      25 mL
      minced garlic
    • 1 Tbsp
      15 mL
      crushed dried oregano
    • juice from one lemon
    • 1 tsp
      5 mL
      EACH salt and freshly ground black pepper
    • 1 cup
      250 mL
      peeled, seeded and grated cucumber
    • 1 cup
      250 mL
      plain yogurt, preferably Balkan
    • 1 tsp
      5 mL
      minced garlic

Directions

Cut pork into 1″/2.5 cm cubes. Combine pork, canola oil, 2 Tbsp/25 mL garlic, oregano, lemon juice, salt and pepper in a mixing bowl. Mix thoroughly, cover, and refrigerate for 4 hours to overnight. Before cooking pork, prepare Tzatziki Sauce. Using a clean cloth or cheesecloth, squeeze as much liquid as possible from grated cucumbers. Combine with yogurt and minced garlic. Season to taste. Remove pork from marinade; discard remaining marinade. Thread pork on to 4 skewers. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill over medium heat, turning frequently, for about 10 minutes, or until just cooked, or broil in the oven. Serve souvlakis with Tzatziki and a Greek salad comprising sliced red onions, ripe tomato wedges, black olives and crumbled feta cheese. Season with olive oil and lemon juice.


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