What’s for Dinner?
Pork Souvlaki from Kefi
Michael Psilakis, Chef at Kefi
This dish is perfect for lunch or dinner. It is simple to prepare!
6 ounces pork tenderloin, cut into 1 inch cubes
½ cup white wine
2 tablespoons lemon juice
4 cloves garlic (2 crushed, 2 whole)
3 peeled shallots (two diced and separated and one kept whole)
1 sprig of thyme
1 fresh bay leaf
Salt and pepper to taste
½ cup Greek yogurt
4 tablespoons distilled white vinegar
1 tablespoon chopped dill
½ cucumber seeded and diced
1 tsp lemon zest
1 sweet onion sliced into rings
6 fresh parsley leaves
2 fresh mint leaves
Fronds of one sprig of dill
¼ cup extra virgin olive oil
1. Marinade cubed pork with wine, lemon juice, crushed garlic, diced shallot, thyme, bay leaf, salt and pepper.
2. Cover with plastic and refrigerate overnight.
1. Put yogurt in bowl.
2. Puree vinegar, whole garlic cloves and whole shallot in food processor. Add to yogurt and whisk together.
3. Add chopped dill, cucumber, diced shallot, lemon zest, salt and pepper to mixture and combine.
1. Turn on grill to highest setting.
2. Grill onion on both sides and set to side.
3. Grill cubes of pork (on skewers if you like) until cooked through (about 1 minute a side).
4. Brush pita with extra virgin olive oil on both sides. Grill for 30 seconds on both sides.
1. Scoop one large dollop of tzatziki on pita and spread.
2. Stuff grilled pita with pork and grilled onions.
3. Sprinkle with fresh picked herbs (parsley, mint, dill fronds).
4. Finish with a squeeze of fresh lemon juice, drizzling of extra virgin olive oil and cracked black pepper.
*Served at Kefi with sides of chilled lentil salad, roasted tomatoes with feta and pepperoncini, and Spanakorizo – a pilaf of rice, spinach, dill and green onion.