Pork Souvlaki with Greek Yogurt Sauce
Automatically translated from Romanian. See the Romanian original
Grilled pork loin skewers marinated in aromatic spices, served with a cold Greek yogurt sauce with fresh herbs, cabbage salad, and whole-wheat pita bread.
Ingredients
Method
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Cut the pork loin into cubes and let it marinate in smoked paprika, salt, pepper, coriander, basil, garlic, olive oil, and soy sauce in the refrigerator (optionally for up to 2 days).
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Take the meat out 1 hour before cooking so it reaches room temperature and cooks evenly.
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Thread 50 grams of meat onto each skewer, alternating with pieces of bell pepper.
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Grill the skewers.
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While they are grilling, chop the parsley, dill, and green onion, then mix them in a bowl with the yogurt, salt, freshly ground pepper, and lemon juice for the sauce.
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Shred the cabbage and season to taste.
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Serve the skewers with the yogurt sauce, cabbage salad, and whole-wheat pita bread.
The story behind this recipe
Oh, how we both have the travel bug! I’d go wherever the wind takes me, just to travel.
In the current context, we can only travel virtually, but at least the taste of a vacation can reach our kitchens.
Today I prepared a Greek recipe, for which I spent only 12 lei, and which is part of the #eatwellspendless project (I hope to write a book one day!)
For 2 people, you need:
Pork loin 200g (5 lei)
Greek yogurt 125g (2 lei)
Cabbage (1 leu)
Bell pepper (1 leu)
Spices + olive oil (2 lei)
Whole-wheat pita (1 leu)
Cut the pork loin into small cubes and leave it to marinate in spices to taste for 1-2 hours in the fridge. If you're not in a hurry, you can leave the meat in the marinade for up to 2 days.
For seasoning the meat, I chose: smoked paprika, salt, pepper, coriander, basil, garlic, olive oil, and a little soy sauce.
I took the meat out 1 hour before cooking so it would be at room temperature and cook evenly. I thread 50 grams of meat onto each skewer, adding the bell pepper as well.
*EXTRA Tip:
To choose a bell pepper that is as meaty and sweet as possible, I recommend buying the one with 4 lobes (like the one in the picture). The 3-lobed pepper is a little more bitter and usually goes better in cooked dishes.
While the skewers are grilling, I make the yogurt sauce. I chop the herbs: parsley, dill, green onion, then I mix them in a bowl together with the yogurt, salt, freshly ground pepper, and a little lemon juice.
I shred the cabbage and season to taste.
Enjoy your meal!
## Source: Facebook (2020-05-14)
Kalimera 🙋🏻♀️!
We all miss the holidays, but until we can travel, I suggest we indulge in a dish with a vacation vibe.
Today I "traveled" to Greece, and for 12 lei I prepared a lunch for 2 people with the taste of a vacation 🌅, super easy and fast to cook.
#Souvlaki of pork and Greek yogurt sauce is a delight 😍
Full recipe on the blog & a tip on how to choose peppers depending on what you want to prepare with them. 🔍
https://anamariagateste.blogspot.com/2020/05/souvlaki-de-porc-si-sos-de-iaurt-grecesc.html?m=1
#eatwellspendless #recipe #goodfood
