Pork Souvlaki

This is an awesome recipe from Everyday Food for a pork "kebab-like" dish. I have to admit, I was hesitant because I felt the flavors would not quite be there. I did one modification that I'll add here. I used dried oregano (2 tsp) as opposed to the fresh chopped oregano. The rest is perfect as is. We have started to keep tahini on hand as we use it making Mike's new favorite dip - hummus. It is a little pricey, so I recommend trying it with out first if you don't keep it on hand. Or, if you are going by an ethnic grocer that may carry it - check their prices. I picked up our tahini at Hy-Vee. But I'm guessing that the Aladdin restaurant on the south side that also sells Greek ingredients probably has it for a better price. Just a guess. I know that it is definitely the case for Kalamata olives! You can also use cubed lamb, chicken, turkey or extra-firm tofu in place of the pork.

Pork Souvlaki (from the April Everyday Food magazine)

1 pound pork shoulder, cut into 3/4-inch cubes (I used a pork loin end roast from a 10 pound loin I bought)
3 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons fresh lemon juice, plus lemon wedges for serving
3 garlic cloves, minced
2 tablespoons chopped fresh oregano
coarse salt and ground pepper
2 tablespoons plain Greek yogurt (you can commonly buy the Yoplait Greek yogurt in most stores now, I've noticed)
1/4 cup tahini (optional; if not using, substitute Greek yogurt).

In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic and oregano. Season with salt an pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours.).

In a small bowl, whisk together yogurt, 1/4 cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream. I omitted the water, I liked it a bit thicker.

Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.