Nut-Free Traditional Greek Souvlaki
Experience the authentic flavors of Greece with this Nut-Free Traditional Greek Souvlaki recipe! This dish combines succulent, marinated pork tenderloin grilled to perfection and served on warm pita bread with fresh tomatoes, red onion, and a creamy homemade tzatziki sauce. Free from nuts, this recipe stays true to the classic preparation, using a zesty blend of lemon juice, garlic, oregano, and thyme to infuse the meat with bold Mediterranean flavors. Quick to prepare with only 20 minutes of prep time, it’s a perfect, satisfying meal for weeknights or casual gatherings. Serve this Greek souvlaki hot off the grill, garnished with parsley, for an irresistible taste of traditional Greek street food.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 60 ml Extra virgin olive oil
- 45 ml Lemon juice
- 3 cloves Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 250 grams Greek yogurt (plain, full-fat)
- 1 medium Cucumber
- 1 tablespoon Fresh dill
- 1 teaspoon Red wine vinegar
- 4 pieces Pita bread
- 2 medium Tomatoes
- 1 small Red onion
- 1 tablespoon Fresh parsley
Instructions
Cut the pork tenderloin into small, bite-sized cubes (about 2.5 cm or 1 inch).
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to make the marinade.
Add the pork cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
While the pork marinates, prepare the tzatziki sauce. Grate the cucumber, then place it in a clean kitchen towel or cheesecloth and squeeze out the excess water.
In a small bowl, mix the grated cucumber with Greek yogurt, minced garlic (1 clove), fresh dill, red wine vinegar, and a pinch of salt. Stir until well combined and refrigerate until ready to use.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated pork onto skewers, leaving a small space between each piece for even cooking.
Grill the pork skewers for 10-12 minutes, turning occasionally, until cooked through and slightly charred on the edges. The internal temperature should reach 71°C (160°F).
While the pork is grilling, warm the pita bread on the grill for 1-2 minutes per side.
Prepare the toppings by slicing the tomatoes and red onion thinly and chopping the fresh parsley.
To serve, place a grilled pork skewer on warm pita bread. Add sliced tomatoes, onions, and a dollop of tzatziki sauce. Sprinkle with fresh parsley.
Serve immediately and enjoy your nut-free traditional Greek souvlaki!
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 5127 mg | 223% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 32.2 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 458 mg | 35% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4181 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
