Ingredients
Units
Scale
- 2 1/2 - 3 lbs. cubed pork - cubed
- Skewers
- Grape tomatoes
- Red onion - sliced into wedges
For the Marinade:
- 1/2 cup Mazola® Corn Oil
- 3 - tbs. red wine vinegar
- Juice of 1/2 lemon
- 3 cloves of garlic - grated
- 1 tsp. sugar
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 1/2 tsp. fresh ground black pepper
- Sprigs of fresh rosemary - chopped
For the Tzatziki Sauce:
- 2 cups of Greek yogurt
- 1/2 English cucumber, peeled and grated
- 4 cloves of garlic grated
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. sea salt
- 1 tbs. of fresh mint - chopped
- 2 tbs. lemon juice
- 2 tbs. Mazola® Corn Oil
For the Greek Salad:
- 1 head of Iceberg lettuce - shredded
- 1/4 cup fresh parsley - then chopped
- 1/2 Fresh English cucumber - sliced
- 1/4 red onion - sliced thin
- Cherry tomatoes
- Feta Cheese
- Olives
- Lemon wedges to serve with the salad
- Dressing of your choice
Instructions
For the Pork & Marinade:
- Combine all of the ingredients for the marinade in a small bowl and whisk.
- Place the cubed pork into the marinade and let sit in the refrigerator for at least one hour or up to overnight.
- Soak wooden skewers for 30 minutes before threading them with the pork, tomato and onion.
- Remove the pork from the refrigerator and thread the skewers alternately with the pork, tomatoes and onion.
- Prepare the barbeque. When the coals are nice and hot place the skewers on the grill 8 – 12 minutes, turning 3 – 4 times until the pork is cooked through and the juices run clear.
For the Tzatziki Sauce:
- Combine the ingredients for the Tzatziki sauce in a small bowl and mix. Refrigerate until ready to serve.
For the Greek Salad:
- Combine the ingredients for the salad and toss, leaving the lemon wedges on the side. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
