Ingredients

• 500 gms (1.11 lbs) pork tenderloin, cubed
• 60 mls (0.25 cup) olive oil
• 30 mls (0.13 cup) lemon juice
• 3 garlic, minced
• 2 tsps dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 200 gms (0.44 lb) cucumber, grated
• 250 gms (0.56 lb) Greek yogurt
• 1 tbsp dill, chopped
• 10 mls (0.04 cup) extra-virgin olive oil
• 1 red onion, sliced
• 3 tomatoes, chopped
• 1 cucumber, sliced
• 100 gms (0.22 lb) feta cheese, crumbled
• 50 gms (0.11 lb) kalamata olives
• 15 mls (0.06 cup) red wine vinegar
• 30 mls (0.13 cup) olive oil for salad

Instructions

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper for the marinade. Add the cubed pork and toss to coat. Cover and refrigerate for at least 2 hours.
2. Preheat grill to 200°C (392°F). Thread pork onto skewers.
3. Grill pork skewers for 10-12 minutes, turning occasionally, until cooked through.
4. To make Tzatziki, squeeze excess moisture from grated cucumber and mix with Greek yogurt, dill, a pinch of salt, and extra-virgin olive oil.
5. For the Greek salad, combine sliced red onion, chopped tomatoes, sliced cucumber, crumbled feta, and kalamata olives in a bowl. Dress with red wine vinegar and olive oil, toss to combine.
6. Serve pork skewers with Tzatziki sauce and Greek salad.

Notes

• Marinate the pork for at least two hours for maximum flavor.
• Serve the pork skewers with Tzatziki sauce on the side.
• Greek salad can be prepared beforehand and chilled.