Low FODMAP Greek Souvlaki Pork Skewers

Total time2 hr 35 min

Prep time20 min

Cook time15 min

4.6

(19)

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Ingredients

4 servings

For the marinade and pork

2 lb boneless pork shoulder, cut into 1 ½-inch cubes
¼ cup olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
4 garlic cloves, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tsp dried oregano
1 tsp ground cumin
½ tsp sweet paprika
½ tsp black pepper
1 tsp kosher salt

For the tzatziki

1 cup plain whole-milk greek yogurt
Chef's tip
Lactose-free Greek yogurt works 1:1 in dips, marinades, and baking.
½ english cucumber, grated and squeezed dry
1 garlic clove, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tbsp fresh dill, chopped
¼ tsp kosher salt

For serving

4 pita breads, warmed
1 lemon, cut into wedges
½ red onion, thinly sliced (optional)
Can be omitted
red onion
2 roma tomatoes, sliced (optional)
Ingredient note
A serving of up to about 1/2 of a roma tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid roma tomato, please tap it and change its rating to Red.

Instructions

1
In a large mixing bowl, whisk together the olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, dried oregano, ground cumin, sweet paprika, black pepper, and 1 tsp kosher salt until combined.
2
Add the pork cubes to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, or up to 8 hours.

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