High Fructose Corn Syrup Free Gluten Free Pork Souvlaki
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Learn more āIngredients
4 servings
For the marinade and pork
- 2 lb boneless pork shoulder, cut into 1 Ā½-inch cubes
- Ā¼ 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
- Ā½ tsp smoked paprika
- 1 tsp kosher salt
- Ā½ tsp black pepper
For the tzatziki
- 1 cup plain greek yogurt
- Ā½ medium cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill, chopped
- Ā¼ tsp kosher salt
For serving
- 4 gluten free pita breads or gluten free flatbreads, warmed (optional)
- 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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