This is a delicious Greek dish that can be made with chicken as well. Serve with rice that has been cooked in chicken broth and tossed with toasted pine nuts.
2 medium-sized pork tenderloins, cut into 2-inch chunks
1 large yellow zucchini, cut into chunks
1 large green zucchini, cut into chunks
3 cups chicken broth
4 TBSP lemon juice
2 TBSP olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp sea salt
1/2 tsp pepper
4 garlic cloves, peeled and crushed
In a large bowl, mix chicken broth, lemon juice, olive oil, oregano, salt, pepper and garlic. Transfer half the marinade to another bowl. Stir in pork and marinate, refrigerated, one hour. Toss zucchini with the remaining marinade. Marinate at room temperature 30 minutes.
Thread meat and zucchini alternately on skewers. Discard meat marinade. Save vegetable marinade to baste skewers while grilling. Grill 8 minutes per side, basting occasionally, until meat is cooked through and browned. Serve with Tzatziki Sauce. Serves 4.
1 small cucumber, peeled, seeded, grated and patted dry
2 cups Greek yogurt
3 cloves garlic, minced
1 TBSP fresh dill or mint
In a small bowl, mix cucumber, yogurt, garlic and dill or mint. Serve with Souvlaki.
Gary – The mix of herbs in both the marinade and the Tzatziki sauce would complement an herbal white with crisp acidity to stand up to the creamy and sour Greek yogurt. Sauvignon Blanc would be a good choice, as would Vernaccia, Fiano, Verdejo or Rueda. Or try a crisp white from Greece, such as Moscophilero or Robola, since the recipe is Greek. A white that is less herbal but crisp, such as Greco, Txakoli, Marsanne/Roussane, sparkling wine or Pinot Gris, would also be lovely.