This month I was assigned Nicole of Hapatite. Nicole currently lives in the DC area but her heritage is Cherokee, Chinese and German. Culturally she tends towards Hawaiin which is where her father's family hails from. Can you imagine how wonderful the recipes are on her site with the fusion of all these different cultures and nationalities......no you can't.....you can't even imagine.....so just go on over there and check it out. You are in for a treat!!
So many recipes caught my eye on Nicole's blog that I have a list a mile long of recipes I want to make including her Spinach Artichoke Dip and the Peach Lacquered Chicken Wings. Both of these are definitely going on appetizer tables this Holiday season. Nicole also has some fabulous desserts but I will let you go check those out yourself so that this narrative doesn't go on for days and days!
I finally settled for a dinner recipe using pork because I wanted to empty my freezer of last years harvest before these current little guys take up residence. I love Greek food or any food from the Mediterranean for that matter, so the Pork Souvlaki with Tzatziki started jumping up and down, waving it's hands and saying "pick me, pick me" so I did.
And I am soooooooo glad because this dish was delicious!!! I made a few, very minor changes. I used sweet onion instead of red onion because that was what I had on hand and left the skin on the cucumber instead of peeling it. I cut the recipe to only serve 2 people, I used my flexible fire wire instead of wooden skewers and grilled pitas instead of naan. This recipe is definitely a keeper!!
I put mine on my plate and drizzled them with the tzatziki.
Frank put down a pool of tzatziki and placed the pork on top.
After the first couple of bites he drizzled more on top.
Pork Souvlaki with Tzatziki
1 lb pork loin, trimmed and cut into 1" cubes
1/2 c. olive oil
1/4 c. finely chopped sweet onion
2 garlic cloves, minced
2 T. red wine vinegar
2 t. oregano
salt and pepper to taste
6 oz. Greek yogurt
1/2 English cucumber, grated
2 garlic cloves, minced
juice of 1/4 lemon
2 T. extra virgin olive oil
1 piece pita bread per person
Place 1/2 c. olive oil, onion, 2 garlic cloves, vinegar, oregano, salt and pepper in a plastic bag that seals. Squish around until well blended. Add pork loin cubes. Shake until completely covered with marinade. Remove air from bag and refrigerate for at least 2 hours or overnight.
In a small bowl, whisk together remaining ingredients to make tzatziki sauce. Cover with plastic wrap and refrigerate until ready to serve Souvlaki.
Place marinated meat onto skewers and grill over med high heat for 12-15 minutes until cooked through. Allow to rest for 5 minutes before serving. While pork is resting, brush each side of the pitas with olive oil and grill until lightly browned and heated through. Serve Souvlaki with Tzatziki and Pitas. Print Recipe