A few summers ago, I was deep in a dinner rut — you know the kind where everything feels “blah” and the kids are over it? Then I tried a pork souvlaki recipe I saw in an old magazine and made it my own. Let’s just say, we’ve been hooked ever since. Juicy, garlicky pork on skewers, grilled to perfection and dipped in the most refreshing tzatziki sauce? It’s like a little Greek vacation on a plate — without leaving your backyard.

Ingredients:

For the Pork Souvlaki:

• 1 ½ lbs pork tenderloin, cut into 1-inch cubes

• 2 tbsp olive oil

• Juice of 1 lemon

• 3 cloves garlic, minced

• 1 tbsp dried oregano

• ½ tsp salt

• ½ tsp black pepper

• Wooden skewers, soaked in water (if using)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt

• ½ cucumber, grated and squeezed dry

• 1 tbsp olive oil

• 1 tbsp fresh lemon juice

• 1 garlic clove, finely minced

• 1 tbsp fresh dill, chopped (or 1 tsp dried)

• Salt & pepper to taste

Instructions:

1. Marinate the Pork:
In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add pork cubes and toss well. Cover and marinate for at least 30 minutes (or up to 24 hours).

2. Make the Tzatziki:
Mix together yogurt, cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Chill until ready to serve.

3. Grill the Skewers:
Thread pork onto skewers. Grill over medium-high heat for 8–10 minutes, turning occasionally, until cooked through and slightly charred.

4. Serve:
Serve pork skewers hot with tzatziki on the side. Great with pita, tomato-cucumber salad, or roasted veggies.

Sarah’s Tips:

• No grill? Use a grill pan or broil them in the oven for 8–10 minutes, flipping halfway.

• Make it a bowl: Serve over rice or quinoa with chopped veggies for a full Mediterranean bowl.

• Kid-friendly tip: Let them dip! Even my pickiest loves anything with a “dip sauce.”

Nutrition (per serving, serves 4):

• Calories: 345

• Protein: 34g

• Carbs: 5g

• Fat: 21g

• Fiber: 1g

• Sugar: 2g