|
|
|
Pork Souvlaki Pitas |
|
|
View Printer-Friendly Version
Add
to Recipe Box
More recipes with Morton® Sea Salt (Fine & Coarse)
Prep Time:
15 Minutes Standing Time: 2 to 4 Hours
Servings: 4 |
|
|
|
Ingredients
4 cloves garlic, crushed
3 lemons, juiced, divided
4 tablespoons olive oil, divided
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1½ teaspoons cracked black pepper, divided
2 teaspoons Morton® Sea Salt, divided
1½ pounds pork tenderloin, cut into 1½ to 2 inch cubes
4 bamboo skewers (8 to 10 inches long), soaked in water for an hour
1 ripe Roma or plum tomato, seeds removed, diced in ½ inch pieces
½ English (seedless) cucumber, diced
1 small red onion, diced
2 tablespoons fresh parsley, chopped
4 Greek style pitas
Morton® Sea Salt Tzatziki Sauce
1 English (seedless) cucumber, peeled, any seeds removed
1½ cups plain yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
1 teaspoon Morton® Fine Sea Salt
½ teaspoon finely ground black pepper
|
|
|
|
Directions
In a large bowl combine, garlic, juice from 2 lemons, 2 tablespoons olive oil, oregano, thyme, 1 teaspoon black pepper and 1 teaspoon Morton® Fine Sea Salt. Mix well. Add pork cubes and toss to coat well. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Remove pork from marinade, discarding marinade, and thread pork onto skewers. Set aside.
In a bowl, toss together the tomato, cucumber, red onion, parsley, juice from 1 lemon, 1 tablespoon olive oil, 1 teaspoon Morton® Fine Sea Salt and ½ teaspoon black pepper. Set aside.
Preheat grill to medium-high (450° F to 500° F). Grill skewers of meat for 4 to 6 minutes per side for medium doneness (160° F). Remove from grill.
To serve, brush the pitas on both sides with 1 tablespoon olive oil and grill for 1 minute per side. Place on plates and top with marinated tomato cucumber mixture. Remove the bamboo skewers from the pork, discarding skewers, and place the meat evenly on top of the marinated tomato cucumber mixture. Fold up the pita or serve flat. Serve with Morton® Sea Salt Tzatziki Sauce for dipping.
Morton® Sea Salt Tzatziki Sauce
Finely grate the cucumber and place into a fine mesh strainer. Set aside for about 20 minutes to drain. Discard any water.
Place the grated, drained cucumber, yogurt, garlic, lemon juice, dill, mint, Morton® Fine Sea Salt and black pepper into a bowl. Whisk together until blended.
Cover tightly and refrigerate for a minimum of one hour or until needed, up to 7 days.
Serve with Morton® Salt Grilled Pork Souvlaki Pitas.
Makes approximately 2 cups.
|
|
|