Pork Souvlaki With Tzatziki and Flatbread

Laraine Perri, Photo by Andrew McCaul


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Makes 4 servings

For the Pork and Marinade

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon dried oregano

2 teaspoons minced fresh garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound pork tenderloin, trimmed of silverskin, cut into 1-inch cubes

For the Yogurt Sauce

 (7-ounce) container 2 percent plain Greek yogurt

1/2 an English cucumber, shredded patted dry (about 1/3 cup)

1 tablespoon fresh lemon juice

2 teaspoons finely chopped fresh mint

1 teaspoon honey

1 garlic clove, mashed with 1/8 teaspoon salt

For Serving

8  8-inch bamboo skewers, soaked in water at least 30 minutes

4  7-inch round whole-wheat flatbreads

Olive oil, for brushing

1 lemon, sliced into wedges

Lean and quick? Check! Herb-rich marinade? Check! Plus, what kid can resist dinner on a stick? They’ll love these tender pork kebabs wrapped in warm, fluffy bread and finished with a luscious yogurt sauce.


1. Combine the marinade ingredients in a large bowl. Add the pork and toss well to coat. Cover and refrigerate 3 hours, turning once.

2. In a small bowl, combine the sauce ingredients, then refrigerate.

3. Heat grill to medium-high. Remove pork from the marinade, and divide among skewers. Grill 3 minutes per side, or until just cooked through.

4. Brush flatbreads with olive oil, and grill until just warmed through. Slather with yogurt sauce, and serve with two pork skewers and lemon wedges.

Per Serving:

Calories: 398

Carbohydrates: 22 g

Fat: 21 g

Protein: 31 g

Fiber: 1 g

Active Time: 25 minutes

Total Time: 3 hours, 25 minutes