Souvlaki

1. 1

   Important: Make sure that your dried herbs are fresh.

2. 2

   They only last about six months, so if theyre old, get some new.

3. 3

   Prepare the tzatziki sauce.

4. 4

   Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds.

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   This will help keep the sauce from being too watery.

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

7. 7

   Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes.

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   The salt will help draw some moisture out of the cucumber.

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

10. 10

    Cover and refrigerate.

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

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

13. 13

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

14. 14

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

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

16. 16

    If youre using wooden skewers, soak them in water for at least an hour.

17. 17

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

18. 18

    While your grill is heating, skewer the meat with five pieces on each skewer.

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    If you want to serve grilled vegetables, skewer them separately.

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

21. 21

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

22. 22

    Enjoy!

No additional tips available.