  Greek pork and kabobs. (CRAIG GLOVER/QMI Agency) |
The last long-weekend of summer is here and what better way to celebrate than a dinner cooked on an outdoor grill.
My menu for the weekend includes, Greek-style pork kabobs made with pork tenderloin. With summer produce still at a peak, it’s the perfect time to include colorful, sweet peppers with the pork. It is served with a light Greek salad and tangy tzatziki.
Tzatziki is a delicious, yogurt-based sauce, that works so well with these kabobs and it’s also a great accompaniment to lamb burgers. Tzatziki, makes a great dip for crisp local vegetables, too. It’s refreshing and bursting with flavour thanks to a generous amount of fresh garlic, lemon, dill and mint.
This is an ideal, easy menu to prepare for the last hurrah of summer.
Greek-Style Pork Kabobs
(Serves 4)
*1 large pork tenderloin, trimmed and cut into 1-1/2 inch (3.8 cm) cubes
1 tbsp. (15 ml) olive oil
1 tbsp. lemon juice
1 clove garlic minced
1 tbsp. (15 ml) oregano
1/2 tsp. (2 ml) salt
1 large sweet green pepper, cored, seeded and cut into 1-1/2 inch (3.8 cm) pieces
1 large sweet red pepper, cored, seeded and cut into 1-1/2 inch (3.8 cm) pieces
1. Place the pork, olive oil, lemon juice, garlic, oregano and salt in a medium shallow dish. Toss well to combine. Cover and marinate for at least 1 hour in the refrigerator.
2. Place 1 piece of red pepper followed by 1 piece of pork and one piece of green pepper on a metal skewer.
3. Repeat until you have four pieces of pork on each skewer with alternating pieces of pepper.
4. Preheat outdoor grill to medium-high. Cook the skewers for 5-6 minutes.
5. Flip the skewers and cook for another 5-6 minutes.
6. The pork should be just slightly pink in the center.
7. Serve with a light Greek salad on the side, pita bread and tzatziki (recipe follows).
* you should end up with 16 pieces. If you don’t want to use pork you can substitute chicken thighs. Be sure to increase the cooking time to ensure the chicken is completely cooked through.
Tzatziki
Makes about 2 cups
2 c. (500 ml) plain yogurt (preferably Balkan-style)
2 tbsp. (25 ml) fresh dill finely chopped
1 tbsp. (15 ml) (fresh mint, finely chopped
1 tbsp. lemon juice
1 tsp . (5 ml) lemon zest
1⁄2 tsp. (2 ml) salt
1 large clove garlic, minced
1. Spoon the yogurt into a sieve lined with cheesecloth or a yogurt strainer. Allow to drain for 2 hours in the fridge.
2. Place the drained yogurt in a bowl. Add the dill, mint, lemon juice, lemon zest, salt and garlic. Allow flavours to blend for at least 2 hours in the refrigerator before serving.
Option. Add 1 cup (250 ml) of grated cucumber
