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Greece − Souvlaki
1
1
1
1
3
4
2
2
lemon, juiced
/4 cup olive oil
/4 cup soy sauce
teaspoon dried oregano
cloves garlic, crushed
pounds boneless pork tenderloin
green peppers, cut into 1 inch squares
yellow onions, cut into 1 inch squares
Tzaziki (recipe follows)
In a large plastic or glass bowl, mix together lemon juice,
olive oil, soy sauce, oregano, and garlic. Add pork, onions,
and green pepper; stir to coat. Cover, and refrigerate for
2
to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and
onion onto skewers. When a fine gray ash covers the coals,
begin grilling the kabobs. Cook about 10 to 15 minutes total;
turn the skewers frequently.
Serve on pita bread with Tzaziki spooned on top.
Tzaziki
2
2
1
2
cups plain full fat yogurt
teaspoons pureed very fresh garlic
teaspoon salt
cucumbers, peeled, seeded and grated
on large holes of grater
1
2
/2 teaspoon freshly ground black pepper
teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a cheesecloth−lined strainer
to remove some of its water. In a bowl, combine the
yogurt, garlic and 1/2 teaspoon salt. Sprinkle the
remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to 15 minutes, to extract
excess water. Add drained cucumber to yogurt, along
with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish
with mint leaves.
Greece − Souvlaki
25
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