The word Souvlaki simply means “meat on skewers”. Greeks also use it to describe an actual meal, loaded with perfectly grilled meat and topped with Tzatziki sauce. This is my version of Pork Souvlaki With Tzatziki Sauce.

Then you have a traditional Greek side dish, known as Ellinikos Lemoni Patatas is popular in Greek cuisine. The recipe for my Oven-Roasted Greek Potatoes is in the link below.

I’m starting with the Tzatziki sauce. The most important trick to making Tzatziki Sauce is to thoroughly drain the grated cucumber before mixing it into the yogurt.

Marinating the pork for Souvlaki.

Prep Time for the Tzatziki Sauce:
Prep Time: 15 minutes
Inactive Prep Time: overnight (8 to 12 hours)
Total Time: 12 hours 15 minutes
Yields: 6 servings at 2 ounces per serving
Equipment: 2 large mixing bowls, 1 medium-sized glass bowl with a tight-fitting lid, box grater, vegetable peeler, mesh sieve, cheesecloth, chef’s knife, hand-held juicer, Microplane, cutting board

Prep Time for the Pork Souvlaki:
Prep Time: 30 minutes (time includes skewering the pork)
Inactive Prep Time: overnight (8 to 12 hours)
Cook Time: 32 minutes
Total Time: 13 hours 2 minutes
Yields: 6 servings (12 Pork Souvlaki skewers)
Equipment: indoor grill pan, 1 large glass container with a tight-fitting lid, whisk, wooden skewers, metal tongs, chef’s knife, hand-held juicer, 2 sheets of cheesecloth

Ingredients for the Tzatziki Sauce: 
1 1/2 cups of Greek yogurt, full-fat
1 1/2 teaspoons of ground cumin
1 large (10-ounce) hothouse (English cucumber), peeled, grated using large holes on a box grater, and drained
2 tablespoons of *e.v.o.o.
2 tablespoons of fresh mint leaves, finely chopped
2 tablespoons of fresh dill, finely chopped
1 large garlic clove, freshly-grated
1 lemon, juiced
1/2 teaspoon of Kosher salt
1/4 teaspoon of cayenne pepper
Garnishes:
1 sprig of fresh mint, see pictures
1 sprig of fresh dill, see pictures

Ingredients for the Pork Souvlaki:
1 (2-pound) pork tenderloin, silver skin removed, cut into 1 1/2-inch pieces
1 1/2 cups of Greek yogurt, full-fat
1 1/2 tablespoons of ground cumin
8 cloves of garlic, freshly-grated
1/2 cup of olive oil
2 tablespoons of dried oregano
1 tablespoon of dried rosemary
1 teaspoon of sweet paprika
1 tablespoon of Kosher salt
1 teaspoon of black pepper, freshly-ground 
2 lemons, juiced
2 fresh bay leaves (substitute dried ones)

Garnishes: Optional
3 lemons, halved and grilled
8 sprigs of fresh oregano
mixed organic greens (as a bed for the platter)
sweet and tangy pepper drops, optional

Side Options: Links for recipes are below.
Greek Village Salad with Grilled Ciabatta bread
Oven-Roasted Greek Potatoes
Grilled Pita bread
Blackberry Cornbread Cake

Instructions for the Tzatziki Sauce:
Start by lining a mesh sieve with cheesecloth. Ensure the cheesecloth is large enough to cover the yogurt completely. Place over a large mixing bowl. Cover the yogurt completely with the cheesecloth. Place a heavy bowl on top to help the yogurt drain. The next day, unwrap the yogurt, transfer it to a medium-sized mixing bowl with a tight-fitting lid, and return it to the refrigerator.

Wash and dry the bowl and mesh sieve.

Using the same mesh sieve, lined with another piece of cheesecloth, add the grated cucumber and 1/2 teaspoon of  Kosher salt. Tightly twist the cheesecloth and squeeze gently with your hands, removing as much of the excess moisture as possible. Untwist the cheesecloth and carefully return it to the mesh sieve. Place the mesh sieve over a bowl. Set aside for 30 minutes to continue draining.

Remove the yogurt from the refrigerator. Remove the lid. To the yogurt, add ground cumin, olive oil, herbs, lemon juice, grated garlic, Kosher salt, and cayenne pepper. Stir to combine. At this point, taste for seasoning if needed. Place the lid on, and transfer it back to the refrigerator to chill.  Spoon the Tzatziki into a nice serving bowl. Garnish with fresh dill and mint right before serving.

Instructions for the Pork Souvlaki:
Prepare the marinade. In a large mixing bowl, add the olive oil, lemon juice, grated garlic, Greek yogurt, ground cumin, dried oregano, dried rosemary,  sweet paprika, bay leaves, Kosher salt, and fresh-ground black pepper. Whisk to combine.

Add the pork to the marinade. Toss to combine, making sure all the pork is well-coated with the marinade. Cover with a lid (or tightly with plastic wrap) and refrigerate for 8-12 hours and/or overnight.

When ready, thread marinated pork pieces through the prepared skewers.

Preheat the grill pan over medium-high heat. Brush the flesh side of each lemon with a little oil. Place the lemon halves onto the grill. Grill for 1-2 minutes or until you get nice charred grill marks. Transfer to a plate. Set aside.

Once again, prepare the indoor grill pan. Brush with a little oil and heat over medium-high heat. Place pork skewers on the grill pan (in batches). Grill until well browned and internal temperature reaches 150°F, as measured on an instant-read thermometer. Be sure to turn the skewers over to cook evenly on both sides, about 3-4 minutes per side, for a total of 8 minutes. Adjust the grill pan’s temperature if necessary.  Repeat this process for the second batch. Allow the pork skewers to rest for 5 minutes. Discard any leftover marinade.

Transfer and arrange the pork skewers to a large serving platter lined with organic mixed greens. Garnish with fresh sprigs of oregano, grilled lemons, and sweet and tangy pepper drops.

There you have it, my Pork Souvlaki With Tzatziki Sauce.

Notes:
1) *E.V.O.O. is the acronym for extra virgin olive oil.
2) Tip: Drain the yogurt the night before.
3)Tip: Soak skewers for 1 hour before using.
4) The estimated calorie count is for 1 serving (2 skewers) of the Pork Souvlaki and a small side of the Tzatziki Sauce.
5) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/12/09/blackberry-cornbread-cake-with-maple-whipped-cream/

https://lindalouhamel.com/2020/07/18/oven-roasted-greek-potatoes-lemoni-patatas/

https://lindalouhamel.com/2013/10/18/recipe-for-my-greek-salad/