Pork Souvlaki
Recipe courtesy of Cat Cora

Pork Souvlaki with Tzatziki and pita bread

Pork Souvlaki can be served as an entree with rice pilaf, Tzatziki sauce, and pita bread on the side, or as a sandwich on pita bread as Cat Cora does below.

Wooden Skewers, 8-inches long
2 pounds boneless pork shoulder, 1 1/2-inch cubes
1/2 cup lemon juice
2 tablespoons red wine vinegar
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons garlic, chopped
3 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
6 pitas
Shredded salad, recipe below

Shredded Salad:
3 cups shredded green leaf lettuce
1 small white onion, thinly sliced into half moons
3 large round tomatoes, medium dice
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste

Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with shredded salad.

Shredded Salad: Toss all the ingredients in a large bowl, taste and adjust seasonings.

Yield 6 servings