Souvlaki with Greek yogurt sauce
Automatically translated from Romanian. See the Romanian original
Greek-style pork skewers marinated with aromatic spices, served with roasted bell pepper and a refreshing yogurt herb sauce.
Ingredients
Method
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Cut the pork loin into small cubes and let it marinate in the spices (smoked paprika, salt, pepper, coriander, basil, garlic, olive oil, and a little soy sauce) for 1-2 hours in the fridge, or even 2 days if time permits.
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Take the meat out of the fridge 1 hour before cooking so it reaches room temperature and cooks evenly.
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Thread 50 grams of meat onto each skewer, adding pieces of bell pepper.
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Grill the skewers.
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While the skewers are grilling, prepare the sauce: chop the parsley, dill, and green onion, then mix them in a bowl with the yogurt, salt, freshly ground pepper, and a little lemon juice.
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Shred the cabbage and season to taste.
The story behind this recipe
We both have such a case of wanderlust! I would go anywhere just to travel.
In the current context, we can only travel virtually, but at least the taste of vacation can make its way into our kitchen.
Today I prepared a Greek recipe, for which I spent only 12 lei, which is part of the eatwellspendless project (I hope to write a book one day!).
For 2 people you need:
200g Pork loin (5 lei)
125g Greek yogurt (2 lei)
Cabbage (1 leu)
Bell pepper (1 leu)
Spices + olive oil (2 lei)
Whole wheat pita (1 leu)
Cut the pork loin into cubes and let it marinate in spices to taste for 1-2 hours in the fridge. If you aren't 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. Thread 50 grams of meat onto each skewer, adding the bell pepper.
*EXTRA Tip:
To choose a bell pepper that is as fleshy and sweet as possible, I recommend buying one with 4 lobes (like the one in the picture). A 3-lobed pepper is slightly more bitter and is usually better suited for cooked dishes.
While it's grilling, make the yogurt sauce. Chop the herbs: parsley, dill, and green onion, then mix in a bowl together with the yogurt, salt, freshly ground pepper, and a little lemon juice.
Shred the cabbage and season to taste.
Enjoy!
