BBQ Vacation: “I need to speak to The Greek”

Don’t get me wrong, we love Ontario, but who wouldn’t love a vacation in the Mediterranean right about now?  Since that’s not an option, here’s our attempt at a BBQ vacation by making pork souvlaki on the grill.  Both the pork and tzaztiki recipes came from the current issue of Fine Cooking magazine.

Getting ready to grill

Ready to grill!


  • 1½ lb pork tenderloin, cut into 1” think rounds
  • 1 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • ½ tsp oregano
  • Freshly ground black pepper to taste
  • 8-10 skewers (we used soaked wooden ones)

Toss the pork in the other ingredients, marinate for 10 minutes, then thread the pork onto the skewers and grill on medium-high until done. (About 8 minutes.)

All fired up

All fired up

Homemade Tzatziki:

  • ½ an English cucumber, peeled & grated with excess juice squeezed out
  • ½ cup of plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp fresh-squeezed lemon juice
  • 1 clove garlic, minced
  • ½ tsp ground black pepper
  • ¼ tsp salt

We served it up with Greek-style pitas and a salad made from tomatoes, cucumber and red onion tossed with feta and a quick balsamic vinaigrette.  The souvlaki and tzatziki were both delicious, and the smaller pieces of meat cook up quickly on the grill. 

The final product

The final product

The only improvement needed is to use better-quality Greek-style pitas.  We used Dempster’s Pocketless Pitas, since that’s what was available at our local grocery store, but they didn’t fold well and fell apart pretty readily.  This recipe serves 3-4 people, which means that I will be using the rest of the souvlaki in a salad tomorrow for lunch (like the original recipe recommends).

P.S. The title of this post is a nod to the second season of The Wire – a brilliant show.  Not much to do with cooking of course, but delicious in its own way.


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