Greeks make souvlaki by marinating chunks of meat (usually pork or lamb) in oil, lemon juice and oregano, then skewering and grilling them. Grace Parisi opts for pork shoulder because it’s so tender and succulent. Instead of threading the meat onto skewers, she simply cooks it (with onions) in a grill pan until it’s nicely charred, then serves it with store-bought pita and a garlicky cucumber-yogurt sauce called tzatziki.
In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes.
Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper.
Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4|
|Calories from Fat: 399 (73%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 108.6mg||33 %|
|Sodium 167.3mg||6 %|
|Potassium 675.9mg||18 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.7g|
|Protein 26.8g||38 %|
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Calories per serving: 547
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