Greek Pork Skewers (Souvlaki)
Juicy pieces of pork are served with pita bread, some vegetables, and an amazing black garlic tzatziki for the ultimate dinner!
Ingredients
- For the skewers:
- 1 ½ pound (750 grams) pork in 1-inch cubes (skin and most fat removed)
- 1 large onion, finely sliced
- 1 tablespoon olive oil, for marinating
- 2 teaspoons (10 grams) fine sea salt
- 1 teaspoon freshly grated pepper
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 tablespoons olive oil, for grilling
- For the black garlic tzatziki:
- 1 cup (250 grams) strained Greek yogurt
- 1 medium cucumber, grated and strained
- 3-4 cloves black garlic
- Salt and pepper to taste
- 1 tablespoon chopped dill
- 1 teaspoon apple cider vinegar, or more to taste
- 6-8 wooden skewers
- 6-8 pita bread
- For serving: chopped tomatoes, onion slices, shredded lettuce, dried oregano, sea salt flakes
Instructions
- From the night before mix in a bowl the pork, the onion, 1 tablespoon olive oil, salt, pepper, oregano, cumin, and refrigerate.
- Make the black garlic tzatziki: Finely grate the black garlic with a zester, or mash it in a mortar (start with 3 cloves, and if you want more, add another clove after tasting the finished tzatziki).Grate cucumber, put it in a strainer, add some salt, and let it strain for 10 minutes. Squeeze firmly with your hands and add it in a bowl with the yogurt, black garlic, pepper, dill, and apple cider vinegar.Mix well and refrigerate.
- Remove pork cubes from the marinade and pierce them with the wooden skewers (about 5 cubes per skewer).Grill them in a grill pan over high heat or over charcoals, until well browned and caramelized, about 5 minutes each side (you can also bake them in the oven with slightly tougher results). Brush them with some olive oil 1 minute before done.
- Serve immediately with pita, black garlic, chopped vegetables, some oregano, sea salt flakes and a drizzle of olive oil.
