Typically Greek souvlaki is made with pork shoulder but here, I switch the higher fat pork shoulder with the naturally leaner cut of pork tenderloin. Marinating the meat overnight makes for a flavorful and delicious dinner. If you use wooden skewers, remember to soak them in water for 30 minutes before using. Otherwise, the skewers could ignite while grilling.
2 # pork tenderloins, trimmed and cut into cubes
1 zest of lemon
¼ C fresh lemon juice
3 T olive oil
3 cloves garlic, minced
¼ C fresh parsley, chopped
2T fresh oregano, chopped
¼ C fresh mint, chopped
Salt and freshly ground black pepper
2 pint basket grape tomatoes
2 ea red onions, cut through the root end into 1” cubes
CREAMY YOGURT DIPPING SAUCE:
1C fat-free Greek style yogurt
2T reduced fat sour cream
3T ea fresh parsley and mint, minced
1t fresh oregano, minced
1 T lemon zest
2 T feta cheese, crumbled
½ t honey
8 pita breads, brushed with olive oil and lightly grilled
1 head romaine lettuce, shredded
Prepare the marinade: Combine lemon juice, zest, olive oil, garlic, parsley, mint, oregano, salt and black pepper in a small bowl. Place pork in a large zip-lock bag and add marinate. Toss to distribute marinade evenly with pork. Refrigerate 2-3 hours or overnight.
Thread the marinated pork, onion and grape tomatoes onto skewers alternating meat and vegetables. Season lightly with salt and pepper. **If using wooden skewers, soak skewers in water 30 minutes before using to prevent burning while grilling.
Preheat grill to medium high. Lightly spray skewers with olive oil pan spray. Place on grill and cook 8-10 minutes or until nicely browned and pork is barely cooked through (about 145 degrees).
Prepare the creamy yogurt sauce: Combine all sauce ingredients. Season with salt and pepper.
Serve skewers on warmed pita bread with creamy yogurt sauce and shredded lettuce.