Low Sodium Gluten Free Pork Souvlaki

Total time2 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade and pork

2 lb boneless pork shoulder, cut into 1 ½-inch cubes
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¼ cup olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
3 cloves garlic, minced
2 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the tzatziki

1 cup plain greek yogurt
½ medium cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tbsp fresh dill, chopped
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

4 gluten free pita breads or gluten free flatbreads, warmed (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 small red onion, thinly sliced (optional)
1 medium tomato, sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, kosher salt, and black pepper until combined. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours.
2
While the pork marinates, make the tzatziki. Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, fresh dill, and kosher salt until smooth. Cover and refrigerate until ready to serve.

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