This recipe really turned out great and was even better then next day for lunch. I ended up preparing the salad with oil and vinegar and then tossing the souvlaki in the Tzatziki sauce to cover, then mixing the souvlaki and tzatziki with the salad. It was delicious!
Whisk together all the ingredients for the pork marinade. Pour it into a gallon ziploc bag along with the pork chunks. Marinate at least 4 hours but preferably overnight or up to 24 hours.
Stir together the tzatziki ingredients and set aside in the refrigerator.
Thread the pork chunks onto skewers, shaking off excess marinade. Grill until nicely charred and cooked through.
While pork is cooking, assemble the salads.
To serve, dress the salads with oil and vinegar. Top with souvlaki skewers and a blob of tzatziki for dipping.
Make-ahead directions: Combine the pork and marinade. Freeze in a single large zipper bag (if you will thaw and cook the whole thing at once) or in individual portions in zipper sandwich bags (to thaw individual portions). Salad cannot be frozen; make it before serving, or a couple of days beforehand.
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|Serving Size: 1 Serving (655g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1009 (88%)|
|Amt Per Serving||% DV|
|Total Fat 112.1g||149 %|
|Saturated Fat 39.4g||197 %|
|Monounsaturated Fat 55g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 115.7mg||36 %|
|Sodium 911.7mg||31 %|
|Potassium 1238.6mg||33 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 16.2g|
|Protein 15g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1149
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