Greece − Souvlaki

1 lemon, juiced




1/4 cup olive oil



1/4 cup soy sauce



1 teaspoon dried oregano



3 cloves garlic, crushed



4 pounds boneless pork tenderloin



2 green peppers, cut into 1 inch squares



2 yellow onions, cut into 1 inch squares



Tzaziki (recipe follows)



In a large plastic or glass bowl, mix together lemon juice,



olive oil, soy sauce, oregano, and garlic. Add pork, onions,



and green pepper; stir to coat. Cover, and refrigerate for



2 to 3 hours.



Preheat grill for medium high heat. Slide pork, pepper, and



onion onto skewers. When a fine gray ash covers the coals,



begin grilling the kabobs. Cook about 10 to 15 minutes total;



turn the skewers frequently.



Serve on pita bread with Tzaziki spooned on top.







Tzaziki



2 cups plain full fat yogurt



2 teaspoons pureed very fresh garlic



1 teaspoon salt



2 cucumbers, peeled, seeded and grated



on large holes of grater



1/2 teaspoon freshly ground black pepper



2 teaspoons olive oil



Fresh mint leaves, for garnish



Drain yogurt for 1 hour in a cheesecloth−lined strainer



to remove some of its water. In a bowl, combine the



yogurt, garlic and 1/2 teaspoon salt. Sprinkle the



remaining 1/2 teaspoon salt over the grated



cucumber and drain, 10 to 15 minutes, to extract



excess water. Add drained cucumber to yogurt, along



with pepper, and mix well. Cover and refrigerate until



chilled, about 1 hour. Drizzle with olive oil and garnish



with mint leaves.