Pregnancy Friendly Greek Souvlaki Pork Skewers
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Learn more →Ingredients
4 servings
For the marinade and pork
- 2 lb boneless pork shoulder, cut into 1 ½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 4 garlic cloves, minced
- 2 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/2 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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
- 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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