Pork Skewers with Tzatziki Sauce

Ohhhh the FLAVORS happening here with these skewers is SO WORTH the 20-minute marinade session!

I’m not exactly sure why food-on-a-stick is so much fun to eat – but IT IS! It really is.

Do you use your BBQ grill year-round or just in the warmer months? We tend to use our grill year-round, but it definitely gets fired up more often throughout the Summer! The great thing is this recipe works well using an indoor grill pan also.

These pork skewers with tzatziki & fresh summer veggies will brighten up your evening meal & make dinnertime feel like a party!

Pork has been pretty affordable compared to other options recently, so we’ve been including it a bit more often at our house to offset rising food costs.

Consider doubling the recipe so you have lunches prepped & ready to go. Stays good in the fridge for 3-4 days.

Try this with Rachel’s Favorite Lemony Tzatziki Sauce for Summer Entertaining!

Servings 4

Ingredients:

• 1-1/2 lbs pork neck, cubes (cut into 2 inch chunks)
• 1/3 cup olive oil or avocado oil
• 1 Tbsp dried oregano
• 1 Tbsp dried thyme
• 1 Tbsp sea salt
• 1 Tbsp ground black pepper
• (10-inch) bamboo skewers or wooden skewers

Tzatziki Sauce:

• 1 large cucumber, skin on
• 2-3 cloves fresh garlic, minced
• 1 Tbsp extra virgin olive oil
• 2 cups plain Greek yogurt
• 2 tsps chopped dill (fresh or dried)
• sea salt and black pepper to taste, about 1/2 teaspoon of each

To serve:

• 4 Ezekiel or gluten-free pita bread
• 1 red onion, diced
• 2 fresh tomatoes, chopped
• 2 large cucumbers, chopped
• fresh parsley leaves, chopped
• fresh lemon wedges (optional)

Instructions:

Place pork cubes in a large bowl with oil, oregano, thyme, sea salt, and pepper. Toss everything together to combine and leave to marinate for 20 minutes.

Soak your wooden skewers in water for at least 20 minutes, so they don’t burn on the grill.

Grate the cucumber. Lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the cucumber to a serving bowl and add yogurt, oil, minced garlic, dill, sea salt, and pepper, then stir. Refrigerate your tzatziki until ready to use.

Heat your outdoor grill or indoor grill pan to high.

Thread the marinated pork onto the wooden skewers.

Place on a grill or grill pan and grill 3-4 minutes on each side, or until cooked through and nicely golden brown.

Prepare your veggies. Chop your tomato, cucumber, onion, and parsley.

Grill the pita bread (if you like) until lightly browned on both sides, about 1 minute per side.

To serve, place tzatziki sauce on a plate, lay pork on top, add chopped veggies, and sprinkle with parsley leaves. Serve with the pita if desired.

Enjoy!

Rachel

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