Low Iodine Greek Souvlaki Pork Skewers

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
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt Meat Counter Pork Shoulder Arm Picnic - 7.00 Lb
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¼ cup olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
4 garlic cloves, minced
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
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
½ english cucumber, grated and squeezed dry
1 garlic clove, minced
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)
2 roma tomatoes, sliced (optional)

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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