Greek Pork Souvlaki with Tzatziki

Cooking Instructions

1. Peel and thinly slice one half of the onion. Peel and smash 4 garlic cloves. In a large bowl, whisk ½ cup olive oil, lemon zest, juice of half the lemon, 2 tablespoons vinegar, 1 tablespoon dill, oregano, 2 tsp. salt, and ½ tsp. pepper until blended. Cut pork chops into approximately 1-inch cubes and place in a large resealable plastic bag with the sliced onion and smashed garlic. Pour in marinade, seal bag, and gently move pork around to make sure it is evenly coated. Refrigerate at least 6 hours or overnight.
2. Thread pork onto skewers, allowing excess marinade to drip off. Place skewers on a baking sheet and set aside. Discard marinade.
3. Slice a 3-inch piece of cucumber and, using the large holes of box grater, grate into a medium bowl. Finely grate remaining 2 garlic cloves into the bowl. Stir in yogurt, 1 tablespoon olive oil, juice of remaining lemon half, and remaining 1 tablespoon dill. Season generously with salt and pepper.
4. Heat a grill or grill pan to medium-high. Slice the remaining cucumber in half lengthwise, then cut crosswise into ¼-inch-thick half moons. Thinly slice remaining onion. Slice tomatoes into 1-inch-thick wedges. In a second medium bowl, whisk remaining 2 tablespoons each olive oil vinegar and a large pinch of salt and pepper. Add cucumber, onion, tomato wedges, and olives, gently tossing in the dressing.
5. Grill pork skewers, turning several times, until cooked through and lightly charred on all sides, about 10 minutes. Serve skewers with pita, salad, and tzatziki. Sprinkle with more dill, if desired.

*If using wooden skewers, soak them in water at least 30 minutes prior to grilling.