Souvlaki pork kebabs/satay with garlicky tzatziki

Pork, chicken or lamb pieces can be frozen in marinade (which protects against freezer burn) and thaw almost as quickly as they cook. Thread strips or cubes onto soaked bamboo skewers and serve with a creamy, garlicky tzatziki – easily made with cucumber, garlic and yogurt – for dipping. Perfect for dinner or backyard parties, meat on a stick is ideal when you have a cold drink in the other hand.

 

Ingredients:

Marinade:
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) plain Greek-style yogurt
4-5 garlic cloves, crushed
2 tsp (10 ml) fresh oregano or 1 tsp dried oregano
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) freshly ground pepper
1 lb. pork tenderloin or loin chops, chicken thighs or lamb
2 cups (500 ml) cherry or grape tomatoes

Garlicky Tzatziki:
1/2 English cucumber
pinch salt
1 cup (250 ml) plain Greek style yogurt
2 garlic cloves, crushed
1 tbsp (15 ml) lemon juice

 

Directions:

1. Place all marinade ingredients in a bowl or heavy duty resealable plastic bag and stir or seal and squeeze the bag to combine everything well.

2. Cut the pork, chicken or lamb into 3/4-inch cubes and place in the marinade. Cover or seal and refrigerate for at least an hour, or overnight. (Alternatively, the meat can be frozen in its marinade for up to 6 months.)

3. To make the tzatziki, grate the unpeeled cucumber with the coarse side of a box grater onto two layers of thick paper towels. Sprinkle with salt and let sit for a few minutes. Gather up the paper towel and squeeze any excess moisture out, then place the grated cucumber into a bowl and discard the towel. Stir in the yogurt, garlic and lemon juice and refrigerate for an hour, or up to a day. Taste and season with salt if needed.

4. When ready to grill, soak bamboo skewers in water for at least 10 minutes to prevent them from burning.

5. Thread cubes of meat and cherry tomatoes alternately on skewers, leaving enough space to hold onto at the dull end. (Aim for about 3 pieces of each per skewer.) Place along the edge of the grill, with the handles sticking out the front (so that they aren’t over the heat) and cook for about 5 minutes, turning as needed, until slightly charred and just cooked through.

6. Serve immediately, with tzatziki.

Serves 6.

Per serving:

132 calories, 5.8 g fat (1.2 g saturated fat, 3.9 g monounsaturated fat, 0.8 g polyunsaturated fat), 16.2 g protein, 2.6 g carbohydrates, 36 mg cholesterol, 0.6 g fibre.

Per 2 tbsp tzatziki:

14 calories, 0.3 g fat (0.2 g saturated fat, 0.1 g monounsaturated fat, 0 g polyunsaturated fat), 1.1 g protein, 1.8 g carbohydrates, 1 mg cholesterol, 0.1 g fibre.

 

Tip:

Use wooden skewers instead of metal ones, which can heat up causing uneven cooking.

Originally published in ParentsCanada magazine, July 2012