Pork marinated in Greek spices, lemon juice, and vinegar then grilled with vegetables and served with cool homemade Tzatziki sauce. This post original published in May 2014.
I can honestly say it isn't quite summer until we start cooking on the grill. There are several reasons why I love grilling our meals. The first is that using the grill outdoors we don't have to heat up the kitchen when it's hot outside. The second reason is that grilled food just tasted better. The last reason I love grilling is because it's just healthier.
Most times when we grill I just marinate the meat for a few hours and my husband throws it on the grill. There isn't a whole lot of thought to it and I basically throw in any seasonings and spices I think would be good that day. Every now and then I do follow a recipe when I'm looking for something a little bit different.
I get a CSA share every week and I'm always looking for ways to use it up. I saw a recipe for Greek pork kebabs with Tzatziki sauce that sounded wonderful! It used up my peppers, onions, and cucumbers.
- olive oil
- onion powder
- lemon juice
- red wine vinegar
- lemon zest
- bell peppers
- Greek yogurt
To make the Tzatziki sauce combine all ingredients in a bowl and mix well. Refrigerate until ready to use.
In a large zip top bag combine the olive oil, oregano, sea salt, black pepper, garlic, onion powder, lemon juice, red wine vinegar, and lemon peel and shake to mix. Add in the pork loin and allow to marinate in the refrigerator for 6 hours.
Heat a gas grill to medium. Remove the pork loin from the marinade, slice into 1 inch pieces, and thread onto metal skewers along with the red peppers, green peppers, and onion. Sprinkle with salt and pepper.
Grill the skewers for 5-7 minutes on each side or until cooked through.
The marinade really flavored the meat and softened it up for the grill. Then I made the tangy Tzatziki sauce to serve on the side. I served it all over a bed of rice.
The kabobs tasted great with the vegetables. The vinegar added a tartness and the spices were spot on. It was nice having a dipping sauce to give the kabobs some added flavor as well.
Pro Tips and Substitutions:
- If you don't have fresh oregano you can substitute 2 teaspoons of dried oregano in the pork marinade.
- Feel free to add whatever vegetables you like on the kabobs. I just used what I had on hand. Other good grilled vegetables include mushrooms, zucchini, squash, or cherry tomatoes.
- While nothing beats homemade Tzatziki, you can buy store bought to save time.
More Great Grilling Recipes:
- Grilled London Broil
- Grilled Mexican Street Corn
- Grilled Vegetarian Pulled "Pork" Cubans
- Grilled Pork Nachos
- Grilled Peach and Pineapple Sangria
For the pork:
- 1 ½ lb. boneless pork loin, cut into 1 ½ inch cubes
- 3 Tablespoons olive oil
- 2 Tablespoons fresh oregano, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced
- 1 teaspoon onion powder
- 3 Tablespoons lemon juice
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon zest
- 1 red pepper, cut into 1 ½ inch pieces
- 1 green pepper, cut into 1 ½ inch pieces
- 1 onion, cut into 1 ½ inch pieces
For the Tzatziki:
- 1 c. plain Greek yogurt
- ½ cucumber, chopped
- 2 garlic scapes, minced (or garlic cloves)
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- In a small bowl combine all ingredients for the Tzatziki sauce. Mix well and refrigerate until ready to serve.
- In a large gallon size zip top bag, combine the olive oil, oregano, sea salt, black pepper, garlic, onion powder, lemon juice, red wine vinegar, and lemon peel. Shake well to mix. Add in the pork loin and allow to marinate in the refrigerator for 2-6 hours.
- Heat a gas grill to medium high heat. Remove the pork loin from the marinade and thread onto metal skewers along with the red peppers, green peppers, and onion. Sprinkle with salt and pepper.
- Grill the skewers for 5-7 minutes on each side or until cooked through. Remove from grill and serve over top of rice along with the Tzatziki sauce.
Recipe adapted from Cooking Club of America