Tender chunks of pork marinated with delicious Mediterranean spices inside of warm fluffy pita bread with fresh lettuce, tomatoes and creamy tzatziki sauce. It’s like taking a trip to the greek isles without needing a passport.
2 pounds pork tenderloin, cut into 1 inch cubes
1/2 cup extra-virgin olive oil
1 tablespoon dried Greek oregano
1 teaspoon dried mint
3 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoon garlic paste
1/2 teaspoon black pepper
1/2 teaspoon cayenne powder
2 teaspoons kosher salt
Fresh tzatziki sauce
Thinly sliced red onions
In a medium bowl combine olive oil, oregano, mint, lemon juice, vinegar, garlic,black pepper cayenne and salt. Add pork cubes to a large zip lock bag. Pour marinade into zip lock. Move pork around in side bag so marinade coats all the meat. Refrigerate pork for at least 2 hours or overnight.
Soak wooden skewers in water for an hour so they don’t burn when on the grill.
Thread even amounts of pork onto each skewer. Place skewers on plate until grill is ready. Heat charcoal grill to medium-high heat. Brush grated with olives oil to prevent sticking. Carefully place skewers onto grill. Turning every 2-3 minutes until pork is slightly charred and meat thermometer reads 145 degrees.
Brush pita bread with olive oil. Lightly toast pita bread on each side for a few seconds just to warm them. Top each pita with 1-2 skewers, red onions, tomato, lettuce and tzatziki sauce. Enjoy!