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Grilling: Pork Souvlaki with Pita and Tzatziki

Out of all the Greek establishments in my neighborhood, my absolute favorite gyro and souvlaki joint is BZ Grill in Astoria, only two short blocks away. The proximity has left me little reason to cook the staples at home, but with a looming move that will find me farther away from these beloved pita sandwiches and platters, I realized that I had some learning to do in the kitchen.

I never really thought about the ingredients inside a souvlaki marinade before; I just knew that the meat always tasted bright and fresh. So I scoured souvlaki recipes and came up with a formula that I thought would best replicate the flavors I'm used to. After letting cubes of pork loin marinate overnight in a mixture of olive oil, red onion, garlic, lemon juice, red wine vinegar, and Greek oregano, I skewered and grilled them off.

The pork was everything I imagined it would be--the lemon juice gave it a nice tang and the mixture of onion, garlic, and oregano made it taste distinctly Greek. The souvlaki just wouldn't have been complete to me unless there was pita and tzatziki nearby, so while the pork was resting off the grill, I heated up some pita, adding a dollop of tzatziki to the plate, and found comfort in knowing that even though I'll miss my around-the-corner souvlaki haunt, a fitting replica is only as far as my backyard.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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