Souvlaki with Salad

As a chef of course I test recipes and cook a lot.  Also I like to use local and seasonal produce, and the only way I can do that is by belonging to the CSA.  They allow the city residence to get access to high quality fresh produce grown locally by regional farmers.  So I subscribed to CSA (community sustained agriculture), and every Saturday I drive to the farmer’s market  and get a big basket of fruit and vegetables.  If you cook a lot this is a great way to get plenty of produce at a great price.  I had plenty of eggplants and other vegetables to use, and that inspired my version of this Souvlaki dish.

Souvlaki with Eggplant and Yogurt & Cucumber Salad



2 lb of pork loin cut into cubes 6 big cloves of garlic diced small and made into a paste

1/2 c of olive oil

1 tbs of lemon zest

1/2 tsp of salt

1/4 tsp of pepper


Salt and pepper the pork loins the day of the cooking.

Marinate the pork with all the ingredients for 24 hours. When it is time to serve dinner take the pork out.

Heat a skillet and fry the pork in small batches.   Make sure to not crowd the pan. Try to keep the pork pieces seperate from one another so you are not “steaming” the porkl  The goal is to brown each piece evenly. You do not need to add any oil since you will have plenty in the marinate.   Make sure the pork is not over cooked.

Cucumber yogurt salad


1 c of yogurt

1/2 c diced cucumbers, mirepoix style

4 tbsp of water

3 tbsp of lemon juice

1/2 tsp of dried mint

1 clove of garlic, mashed


Whisk together the yogurt and water then add the lemon juice.  Continue whisking for a minute or so.  At this point stir the garlic in, the dried mint, and the cucumbers.



1/2 c of avocado oil or any vegetable oil

2 medium size eggplants cubed into 3/4 of an inch size


On medium-to-high heat, pour 1/4 c of oil.

Sauté one of the diced eggplants.  Cook for 12 minutes, then lower the heat. Cover for an extra 6 minutes, or until tender but not mushy. Take the tender eggplant out of the pan and repeat the process for the rest of the eggplants.



Pita pockets cut in half


Stuff the pita bread with 1/4 c of cooked Souvlaki.  Drizzle with 1 1/2 tbsp of yogurt salad.  Add more meat, top with 2 tbsp of eggplants, and drizzle with more yogurt salad.

Enjoy this beautiful and tasty dish.

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