Dinner · Greek · 20 min
Pork Souvlaki with Lemon-Herb Potatoes and Tzatziki
- Calories
- 572
- Protein
- 47g
- Carbs
- 67g
- Fat
- 14g
Ingredients
- 170 g pork shoulder
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 200 g Yukon Gold potatoes
- 50 g cucumber
- 1 clove garlic
- 1 tbsp fresh dill
- 1 each whole-wheat pita bread
- 3 tbsp plain Greek yogurt
Method
- 01In a glass bowl, toss pork shoulder cubes with 0.5 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, 0.25 tsp salt, and 0.125 tsp black pepper. Cover and marinate for 30 minutes at room temperature.
- 02Preheat oven to 400°F (200°C). Toss Yukon Gold potato cubes with remaining 0.5 tbsp olive oil, 0.25 tsp salt, and 0.125 tsp black pepper. Spread on a baking sheet and roast for 30 to 35 minutes, turning halfway, until crispy and tender.
- 03To prepare tzatziki, combine low-fat Greek yogurt, grated cucumber, minced garlic, chopped fresh dill, and remaining 1 tbsp lemon juice in a bowl. Season with a pinch of salt and chill.
- 04Thread marinated pork onto skewers. Preheat grill or grill pan to medium-high heat. Grill skewers for 8 to 12 minutes, turning occasionally, until lightly charred and pork reaches an internal temperature of 145°F (63°C), then rest 3 minutes.
- 05Warm whole-wheat pita bread in a dry skillet or oven for 1 to 2 minutes until pliable.
- 06Serve grilled pork souvlaki alongside roasted lemon potatoes, cold tzatziki sauce, and warm pita bread.
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