I’ve raved a few times about a certain pub here in Dayton that serves Greek food and how much I love their Souvlaki. But, I don’t always feel like driving across town to get it. Since it’s grilling season, I may as well step to my Weber and learn to make it myself, tzatziki sauce and all. It was not only easier than I thought, but much more delicious than expected. Most of the prep is done the night before, in order to let flavors meld and marinate, and even that only takes about 20 minutes. So, when you get ready for dinner the next day, all you have to do is toss it on the grill.

Here’s what you’ll need (serves 4):

For the marinade:
1/2 C olive oil
1/2 red onion, finely diced
2 tbsp balsamic vinegar
2 tsp oregano
1/2 tsp sage
juice of 1/2 a fresh lemon
2 cloves garlic, minced or finely chopped
1 tsp salt
1/4 tsp pepper

For the tzatziki sauce:
1/2 English cucumber
1 C Greek yogurt
4 cloves garlic, minced
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp pepper
1/2 tsp salt
1/2 tsp sage
1/2 tsp coriander

4 butterfly pork loin chops, trimmed of all fat and cut into 1″ cubes
4+ whole wheat pitas

Mix all of the marinade ingredients together in an air-tight container and place the pork cubes in the same container. Shake it up to make sure they’re all coated and stick it in the fridge.

For the sauce, chop your cucumber a bit and toss it into the food processor until it looks about grated. Empty that into another air-tight container, add all other ingredients, stir and let it mingle overnight.

Before you’re ready to grill, thread the marinated pork cubes onto skewers (if using wooden skewers, soak in water for at least 30 min). Grill about 12-15 minutes total, or until browned on all sides and cooked through.

You may want to re-season the sauce before serving. Since all of the flavors don’t jive until sitting overnight, it’s hard to tell how it’s going to come out until just before serving.

Serve with pita wedges, diced tomato and feta cheese.