Recipes from Les Toques Blanches Ottawa

Pork Souvlaki with Tzatziki

Executive Chef Michael Ois, Ottawa Congress Centre

Yeilds 35 mini-skewers

Pork Souvlaki

1 kg boneless pork shoulder
½ cup chopped garlic
1 tbsp. rubbed oregano
½ cup olive oil
Salt and white ground pepper
35 bamboo skewers

• Cut meat into 1/2 inch cubes
• Marinate over night in olive oil, garlic, oregano, salt and white ground pepper
• Place 3-4 pieces of meat on each skewer
• Pan-fry or grill
• Serve with Tzatziki.

Tzatziki

1 cucumber
2 cloves garlic
8 oz. natural yogurt
1 tsp. white vinegar
1 tsp. chopped dill
1 tsp. chopped fresh mint
salt and ground black pepper to taste

• Peel cucumber, remove seeds and grate
• Squeeze excess moisture out
• Crush or chop garlic fine and add to yogurt
• Mix fresh herbs into yogurt
• Add vinegar and mix well
• Season with salt and pepper to taste
• Keep chilled.