Transport your taste buds to the Mediterranean with this mouthwatering Pork Souvlaki with Herby Tzatziki. Whether you’re hosting a backyard BBQ or craving a fresh and flavourful weeknight dinner, this easy dish brings bold, zesty flavours to your table. Pair it with warm pita or a crisp salad for a deliciously satisfying meal.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Pork Souvlaki Kebabs with Minty Tzatziki
Ingredients
For the Souvlaki
- 2 lbs pork tenderloin
- cut into bite-size pieces
- ⅓ cup plain Greek yogurt
- 4 cloves garlic minced
- 2 Tbsp olive oil
- Juice and zest of half a lemon
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp paprika
- ½ tsp black pepper
For the tzatziki
- ¾ cup plain Greek yogurt
- ¼ cup finely chopped English cucumber
- 4 cloves garlic minced
- Juice and zest of half a lemon
- 1 clove garlic minced
- 2 Tbsp fresh dill minced
Garnish
- Crumbled feta
- Fresh chopped herbs
- dill mint, or parsley
Method
- Combine yogurt, garlic, olive oil, lemon juice, lemon zest, vinegar and spices in a bowl Add pork tenderloin and toss to coat. Set aside to marinate for 30 minutes.
- Meanwhile, place wooden skewers in a tray of water. (Skip this step if you are using metal skewers.) Set aside.
- In a small bowl, combine additional yogurt, cucumber, lemon juice, garlic, mint, dill, salt and pepper. Whisk to combine the tzatziki.
- When the pork is done marinating, thread onto the soaked skewers and place on a plate.
- Preheat the grill to medium-high heat. Brush lightly with olive oil.
- Place kebabs on the grill and cook, turning occasionally, until pork is slightly charred and barely pink in the middle, about 8 minutes.
- Remove from the grill onto a serving platter and tent loosely with foil to rest for about 5 minutes.
