Pork Souvlaki
Serves 3
1-1/2 lb (680 g) boneless pork loin or pork tenderloin
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) olive oil
4 cloves garlic, minced
1 tbsp (15 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) prepared tzatziki sauce, or make your own
6 Greek-style pita breads (optional)
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. Marinate for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Evenly thread pork onto six 8-inch (20 cm) skewers; place on foil-lined baking sheet. Brush with marinade. Broil 6 inches (15 cm) from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes.
Spread tzatziki over each pita. Remove pork from skewers and place on pitas; fold over. Or, serve as skewers with rice and potatoes.