Ingredients

The following ingredients have 4 Servings
  • 1-1/2 lbs pork tenderloin (cut into 1" cubes (about 1 large))
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 3 cloves garlic (minced)
  • 2 tbsp dried oregano
  • 1 tbsp fresh thyme
  • 1 tsp grated lemon zest
  • 1 tsp  Himalayan salt
  • 1 tsp ground black pepper

Instruction

  • Combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.
  • Place the pieces of pork in a bowl and pour that marinade over them. Toss to coat really well, cover and place in the refrigerator to marinate overnight.*
  • Place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.
  • When ready to eat, preheat your outdoor grill to medium-high heat.
  • Thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.
  • Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.
  • Serve immediately, preferably with tzatziki sauce.