Pork souvlaki with yogurt cucumber sauce and pita

Ingredients

For 1 serving

• Pork loin140 g
• Lemon juice15 ml
• Dried oregano1 teaspoon
• Garlic1 clove
• Greek yogurt 2%80 g
• Cucumber100 g
• Tomatoes100 g
• Red onion20 g
• Pita bread1
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the pork loin into cubes of about 2.5 cm. In a bowl mix it with the lemon juice, dried oregano, half the chopped garlic, the oil and a pinch of salt and leave to marinate for 15 minutes. If using wooden skewers, soak them in water meanwhile.
2. Coarsely grate the cucumber, put it in a sieve and squeeze it hard with your hands to remove the water. Mix it with the Greek yogurt, the remaining garlic and a pinch of salt.
3. Wash the tomatoes and slice them, and thinly slice the red onion.
4. Thread the meat onto the skewers and cook on a very hot grill or griddle over high heat for 8–10 minutes, turning every 2 minutes, until golden outside and no longer pink inside.
5. Warm the pitta on the griddle for 30 seconds per side and serve it with the skewers, tomatoes, onion and the yogurt sauce.