Summer is here, and I am in fantasy mode. Why not pack a picnic and go to the beach. This recipe for Souvlaki will bring the Grecian fantasy to life.

METHOD

1. In a large bowl, combine the oregano, salt, thyme, pepper, minced garlic, the 3 tbsp. olive oil, and 2 tbsp. lemon juice and mix well.
2. Pat the tenderloins dry with paper towel. Cut them into 1–inch cubes and place them in the bowl with the herb mixture. Toss to thoroughly coat the meat with the herb mix.
3. Skewer the cubes, about 6 to 8 cubes a skewer. Set on a baking sheet and drizzle the remaining marinade over. Cover and refrigerate for 1 to 2 hours. I prepped this the night before and let it marinate overnight for a luncheon the following day. It was a little longer than 6 hours but it worked out quite well. If you are leaving the pork to marinate overnight do not skewer the meat first. Wait until you are ready to grill.

Tzatziki:

1. Combine the yogurt, cucumber, onion, puréed garlic, dill, and the 1 tbsp. lemon juice and mix well. Season with salt and pepper. Cover and refrigerate until needed.
2. Preheat the grill to medium-high (450°F/230°C).

Grilled Garlic Pitas:

1. Combine the Garlic and Herb Rub and the 6 tbsp. olive oil. Brush the mixture generously on one side of each pita. When I was doing this, the herbs and garlic were solid and thick, while the oil was, well oily. I believe I ended up wearing the spread more than getting it on the pita. Be careful when brushing.
2. Grill the skewers for 4 to 5 minutes a side, until cooked to medium (internal temperature of 150°F/65°C). Remove from the grill to a platter and cover with foil. Let rest 2 to 3 minutes before serving.
3. Place pitas on the grill, brushed side down. Grill briefly to crisp up and heat through.
4. Place a pita on a plate, place a souvlaki skewer on the pita, and pull the skewer from the meat. Serve with tzatziki, haloumi or feta, tomatoes, onions, and lemon wedges.

We noticed that the pitas were a little on the spicy side. It paired well with the tatziki, which cooled us right down, however, if you’re serving to someone with a little more delicate of a palette, I would suggest using Grill-Roasted Garlic and less pepper in the Garlic and Herb Rub for this recipe.

I found the marinade and garlic spread to be on the salty side, keep that in mind when you’re preparing this meal. Add more herbs and less salt if you’re not into salty. Again a pairing of Greek salad or something full of leafy greens and Romaine lettuce with a light homemade dressing will go well with this meal. Enjoy the aroma of garlic and herbs with your pork.
What is your favorite dish from a different country? Do you have a different take on an ethnic classic?

Happy Grilling!