Ingredients
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Metal or bamboo skewers
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1 (1 1/2 lb) pork tenderloin
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4 tbsp olive oil, divided
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3 tbsp lemon juice, divided
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2 tbsp red wine vinegar
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4 cloves garlic, minced and divided
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1 tbsp dried oregano
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1 small zucchini
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3/4 cup low-fat plain Greek yogurt
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1 tbsp chopped fresh dill
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4 pitas, warmed
To Serve:
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Shredded lettuce
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Sliced tomatoes
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Sliced red onion
Steps
1
If using bamboo skewers, soak in water for 15 min. Cut the pork tenderloin into 1-inch cubes and add to a resealable plastic bag. To bag, add 3 tbsp oil, 2 tbsp lemon juice, vinegar, 3 cloves garlic, and oregano. Season with salt and pepper. Seal bag, tossing to coat. Refrigerate and let marinate 15 min. or up to 12 hours.
2
Meanwhile, using the large holes on a box grater, grate the zucchini into a clean kitchen towel for 1 cup grated zucchini. Squeeze out any excess water. In a medium bowl, combine zucchini, yogurt, dill, and remaining 1 tbsp oil, 1 tbsp lemon juice, and 1 clove garlic. Season with salt and pepper, and refrigerate until ready to serve.
3
Set grill to medium-high. Add pork cubes to each skewer. Grill 10–12 min., until pork is charred and cooked through, turning occasionally. To serve, remove pork from skewers and place on pitas with tzatziki, lettuce, tomatoes, and onion.
