The latest issue of Food and Drink has arrived and it includes several great summer recipes. If you like skewers, try this pork souvlaki, which is served with a delicious yogurt sauce. The pork is marinated in oil, lemon juice, oregano and garlic before grilling. If you use wooden skewers, soak them for at least 30 minutes in water so they don’t burn up on the grill.

Marinate the pork in oil, lemon juice, oregano and garlic

To thicken the yogurt for the sauce, place 2 cups of it in a sieve lined with a paper towel or coffee filter and place the sieve in a bowl. Cover and refrigerate for several hours or overnight. Discard the clear whey in the bowl and use the thickened yogurt.

Thicken the yogurt for the sauce for several hours or overnight

To avoid additives and preservatives in this recipe, be sure to use fresh lemon juice, yogurt without colour or artificial ingredients and red wine vinegar that contains naturally occurring sulfites.

Pork Souvlaki



2 tbsp olive oil

2 tbsp lemon juice

1 tbsp fresh oregano

1 tsp chopped garlic

1 ½ lbs pork tenderloin, but into 1-inch cubes

Salt and freshly ground pepper

Yogurt Sauce

2 cups plain yogurt, drained to yield 1 cup thick yogurt

½ cup grated cucumber, liquid squeezed out

3 tbsp chopped green onion

2 tbsp chopped coriander

1 tsp chopped garlic

3 tbsp red wine vinegar

2 tbsp olive oil


Combine olive oil, lemon juice, oregano and garlic in a bowl. Add pork and toss to coat. Season pork with salt and pepper. Divide pork between four skewers and set aside.

Combine yogurt, grated cucumber, green onion, coriander, garlic, vinegar and olive oil. Season to taste with salt and pepper.

Preheat grill to high.

Place pork skewers on grill and grill on all four sides for 2-3 minutes per side, 8-12 minutes total, or until pork is cooked through with just a tinge of pink in the centre. Serve with warmed pita bread and yogurt sauce. Serves 4.

From the Summer 2011 issue of Food and Drink