Greek Pork Souvlaki Pitas

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Pork tenderloin, cubed
• 3 tbsp Olive oil
• 2 each Lemons
• 4 cloves Garlic
• 1 tbsp Dried oregano
• 8 pieces Pita bread
• 1 cup Plain Greek yogurt
• 1 each Cucumber
• 1 package Fresh dill
• 1 each Red onion
• 2 each Tomatoes
• 4 oz Feta cheese, crumbled

Instructions

1. In a bowl, whisk together 2 tablespoons olive oil, the juice of 1 lemon, half the minced garlic, and the oregano. Add the cubed pork, toss to coat, cover, and marinate in the refrigerator at least 20 minutes (up to 2 hours). If using wooden skewers, soak them in water for 20 minutes.
2. Meanwhile, grate the cucumber, squeeze out the excess liquid in a clean towel, and stir it into the Greek yogurt with the remaining garlic, chopped dill, a squeeze of lemon juice, and a pinch of salt to make tzatziki. Refrigerate until serving.
3. Thread the marinated pork onto skewers. Heat a grill pan or outdoor grill to medium-high heat and cook the skewers 10-12 minutes, turning every few minutes, until an instant-read thermometer inserted into a piece of pork reads 145°F.
4. Let the skewers rest 3 minutes before removing the pork from the skewers.
5. Warm the pita bread in a dry skillet or wrapped in foil in a 350°F oven for a few minutes.
6. Fill the pitas with pork, tzatziki, sliced tomato, red onion, and crumbled feta.