Pork Souvlaki

This weeks' Food Network Chef's Cooking Challenge chef was Cat Cora. I liked the look of a lot of her recipes but in the end chose to stick with pork souvlaki. I cut the recipe in half because I didn't want a ton of leftovers so I've posted the recipe according to what I did.

Pork Souvlaki - from Cat Cora
4 skewers (wooden or metal)
2 large boneless pork chops cut into 1 1/2-inch cubes
1/4 cup lemon juice
1 T red wine vinegar
1 tsp dried oregano
1/2 tsp dried thyme
2 cloves garlic, minced
1 .5 T EVOO
Salt, to taste
Freshly ground black pepper, to taste
Chewy pitas
Toppings: shredded lettuce, tomatoes, cucumber, black olives, red onions, feta cheese, tzaztiki sauce

1. In a bowl stir together lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Pour over pork. Cover and refrigerate for 3 hours or overnight. I let it marinate for 24 hours.

2. If using wooden skewers, let them soak in water for at least 1 hour. Place meat on skewers.

3. Lay on a hot grill and grill slowly continuing to brush on marinade, until meat is done.

4. Serve immediately in a pita, topped with toppings of your choice.

Makes 3-4 servings.

We look Greek food so we really enjoyed this served with a side of roasted potatoes and a coleslaw. I know the coleslaw doesn't really go, but I had some cabbage to get used up. The only thing we noticed was that the red wine vinegar overpowered some of the other flavours. Either I forgot to cut that amount in half or else it was just too strong. I would recommend using less.

And now that I have fresh dill and plain yogurt in the fridge leftover from making taztiki sauce, I am going to make my favourite bread - yogurt and dill bread *seriously - if you are ever looking for a way to use up fresh dill, this is the way.