Pork souvlaki with tzatziki, tomatoes and pita

Ingredients

For 1 serving

• Pork loin130 g
• Dried oreganoto taste
• Lemon juice15 ml
• Nonfat Greek yogurt60 g
• Cucumber80 g
• Garlic1 clove
• Tomatoes150 g
• Pita bread1
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the pork loin into cubes of about 2.5 cm and put them in a bowl with the lemon juice, dried oregano, half the oil, salt and black pepper; stir and marinate for 15 minutes.
2. Meanwhile make the tzatziki: wash the cucumber, grate it with the skin on, put it in a sieve with a pinch of salt and squeeze it well with your hands so the sauce doesn't turn watery.
3. Mix the cucumber with the Greek yoghurt and the very finely chopped garlic clove, salt and keep in the fridge until serving.
4. Wash the tomatoes, cut them into wedges and dress them with the remaining oil, a pinch of salt and a little oregano.
5. Thread the meat onto skewers. Heat a griddle over medium-high heat and cook them for 8–10 minutes, turning, until golden outside and no longer pink inside.
6. Warm the pitta bread on the griddle for 30 seconds per side, until soft, and serve the skewers with the tzatziki, tomatoes and pitta.