Souvlaki

Important: Make sure that your dried herbs are fresh. They only last about six months, so if they’re old, get some new.

Prepare the tzatziki sauce. Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. This will help keep the sauce from being too watery.

Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt.

Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes. The salt will help draw some moisture out of the cucumber.

In the meantime, add all of the remaining sauce ingredients in a medium mixing bowl and whisk to combine. Cover and refrigerate.

When the cucumber has rested for 30 minutes, open one end of the plastic wrap and squeeze out as much water as you can.

Add the cucumber to the sauce, stir to combine, cover and refrigerate.

For the souvlaki, combine all of the marinade ingredients (everything except the pork) in a large mixing bowl and whisk to combine.

Put the pork in a large zip-top bag, add the marinade, seal while removing the air.

Place the bag in a lipped pan (to catch any leaks) and refrigerate 4 hours.

If you’re using wooden skewers, soak them in water for at least an hour.

Start your grill and prepare for direct cooking at medium-high heat (375-400ºF).

While your grill is heating, skewer the meat with five pieces on each skewer. If you want to serve grilled vegetables, skewer them separately.

Grill the pork and veggies direct for about four minutes per side.

Serve the pork on a warm pita smeared with tzatziki and topped with some grilled veggies.

Enjoy!