Pork Souvlaki with Fennel Salad and Tzatziki
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 979
- Total Fat
- 76
- Saturated Fat
- 23
- Carbohydrates
- 24
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 53
- Cholesterol
- 180
- Sodium
- 1507
- Total: 1 hr 10 min (includes marinating time)
- Active: 45 min
Ingredients
Pork:
2 pounds pork shoulder, cubed
3 tablespoons garlic, grated
1/2 cup lemon juice
1/2 cup finishing olive oil
3 tablespoons fresh oregano
1 tablespoon fennel pollen
Kosher salt
Fennel Salad:
3 cups shaved fennel
2 cups shaved celery plus leaves
2 tablespoons shaved Fresno chiles
1/4 cup lemon juice
2 tablespoons picked fresh parsley leaves
2 tablespoons olive oil, plus more to drizzle bread with
Kosher salt and freshly ground black pepper
Tzatziki:
2 cups whole milk Greek yogurt
3 Persian cucumbers, halved and thinly sliced
1 Fresno, trimmed, seeded and finely diced
1 clove garlic, grated
Kosher salt
Pita bread, toasted or grilled, and quartered for serving
Directions
Special equipment:
metal skewers- For the pork: Preheat a grill over low heat.
- 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.
- 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.
- For the tzatziki: Add the Greek yogurt, cucumbers, Fresno, garlic and salt to a medium bowl. Mix, then taste and adjust seasoning. Reserve.
- Serve the pork with the fennel salad, tzatziki and toasted pita bread.