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Souvlaki with Tzaziki

    1 lemon, juiced
    1/4 cup olive oil
    1/4 cup soy sauce
    1 teaspoon dried oregano
    3 cloves garlic, crushed
    4 pounds boneless pork tenderloin, cut in 1" X 1/2" pieces
    2 green peppers, cut into 1 inch squares
    2 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 cups plain full fat yogurt
    2 teaspoons pureed very fresh garlic
    1 teaspoon salt
    2 cucumbers, peeled, seeded and grated on large holes of grater
    1/2 teaspoon freshly ground black pepper
    2 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.


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