My grandparents grew up in Tarpon Springs, Florida which is noted to have the highest percentage of Greek-Americans of any city in the U.S. While neither one of them were actually Greek, the culture wore off on them and was passed down through the generations. We grew up eating a lot of Greek food and knowing the difference between the good stuff and the not so good stuff. Greek food is still one of my favorite things to eat. It takes me home.  Needless to say, I’ll choose eating lamb over beef anyday.

Unfortunately, lamb can be hard to come by in my area and is often expensive. For this Greek recipe, I tried using pork loin and it worked out quite well. I served this at my Garden Party this past Sunday. And couldnt help but quote my Grandfather by saying “Once a week, go Greek!”

Grilled Pork Souvlaki with Homemade Tzatziki

Ingredients (Pork Souvlaki):

• 2 pounds pork loin, cut into 1 inch cubes
• 1/2 red onion, minced
• 3 garlic cloves, minced
• 1 lemon juiced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 handful fresh oregano, chopped
• salt and pepper

Assembly: Marinate pork 4 hours or overnight. Skewer and grill!

Ingredients (Homemade Tzatziki)

• 2 cups whole milk Greek yogurt
• 1 English cucumber, grated
• 4 cloves garlic, grated (to taste, I like mine fairly spicey from the garlic)
• 1 lemon juiced
• 2 tablespoons olive oil

Assembly: Combine, cover and refrigerate overnight.

Serve pork souvlaki with tzatziki and heated pita bread.