Souvlaki with Tzatziki

Hello my Hy-Vee friends!

Whether we like it or not, summer is coming to an end. I know there are many diehards out there that will continue to grill until the first snow falls. I also know an equal amount of you that are burned out on grilling and are ready to retire until the spring.

For which ever camp you fall into, I would like you to put down the burgers and brats and think outside the box. The Japanese, Koreans, Israelis, Turks, Moroccans and many others are all masters of the grill. But today we focus on Greece. In this case, I want you think of a Greek dish known as souvlaki. Beautifully marbled pork shoulder is bathed in red wine, lemon juice and Greek spices and then grilled. Served with a simple but equally tasty yogurt sauce called tzatziki and you will be transported to the Islands of Greece.

Souvlaki with Tzatziki

All you need for the tzatziki:
2 cups plain Greek yogurt
4 cloves garlic, minced
1 teaspoon salt
2 cucumbers, peeled, seeded and grated on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 teaspoon dried dill
1 tablespoon lemon juice

All you need for the souvlaki:

2 pounds boneless pork shoulder, cut into 1 inch cubes
1/4 cup olive oil
1/4 cup red wine
2 lemons, juiced
1 tablespoon dried mint
1 tablespoon dried oregano
4 cloves of garlic, smashed and minced finely
Salt and freshly ground black pepper

All you do for tzatziki:
1. In a large bowl, add all ingredients. Mix until combined.

All you do for souvlaki:
1. In a large bowl, add the meat and season with salt and pepper. Whisk together the remaining ingredients and pour over meat.
2. Toss to combine and marinate for 3 to 4 hours.
3. Drain the pork and thread onto skewers. Cook the kebabs until nicely browned and cooked through.
4. Serve with pita and tzatziki.
5. Enjoy!

Eat some Greek tonight and as always, Praise the Lard!

-Chef Alex