Antonia Lofaso's Pork Souvlaki with Fennel Salad and Tzatziki, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Antonia Lofaso

Pork Souvlaki with Fennel Salad and Tzatziki

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  • Level: Easy
  • Total: 1 hr 10 min (includes marinating time)
  • Active: 45 min
  • Yield: 4 servings
This dish was inspired by some of the great food prepared by my aunt and uncle. I've updated it a little by using Fresnos and fennel pollen.



Fennel Salad:



Special equipment:
metal skewers
  1. For the pork: Preheat a grill over low heat.
  2. Add the pork, garlic, lemon juice, oil, oregano, fennel pollen and a sprinkle of salt to a large bowl and toss together. Marinate for 20 minutes and up to 1 hour. Skewer the pork and grill on low heat for 5 minutes per each side.
  3. For the fennel salad: Add the fennel, celery, Fresnos, lemon juice, parsley leaves, olive oil and salt and pepper to a large bowl. Toss to combine, then taste and adjust seasoning. Reserve.
  4. For the tzatziki: Add the Greek yogurt, cucumbers, Fresno, garlic and salt to a medium bowl. Mix, then taste and adjust seasoning. Reserve.
  5. Serve the pork with the fennel salad, tzatziki and toasted pita bread.