Eosinophilic Esophagitis Friendly Herb-Marinated Pork Souvlaki
Total time2 hr 35 min
Prep time20 min
Cook time15 min
4.9(28)
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Learn more →Ingredients
4 servings
For the marinade and pork
- 2 lb pork tenderloin, cut into 1 ½-inch cubes
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
For the coconut tzatziki
- 1 can (13.5 oz) full-fat coconut cream
- 1 cup english cucumber, grated and squeezed dry
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp fresh mint, finely chopped
- ¼ tsp salt
For grilling
- 1 tbsp olive oil, for grilling
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, turmeric, ginger, and salt until combined.
- 2
Add the pork cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours.
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