Souvlaki pork kebabs

Name: Souvlaki pork kebabs
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 kg pork tenderloin, fat removed, cut into large cubes; 5 teaspoons olive oil; Juice of 1 lemon; A handful of fresh oregano, chopped; 2 tablespoons fresh thyme, chopped; 2 tablespoons white beer; 2 garlic cloves, finely chopped; Pitas breads; 2 cups cheddar cheese, grated; 1 heart of Romain salad, chopped; 2 tomatoes, cubed; Homemade tzatziki sauce; Salt and freshly ground pepper

Preparation 1 h
Refrigeration 2 h
Cooking 10 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
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I love the fresh marinade in these souvlaki pork kebabs. Nothing simpler : good meat, fresh herbs, lemon juice … and a BBQ !!!

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Ingredients

1 kg pork tenderloin, fat removed, cut into large cubes
5 teaspoons olive oil
Juice of 1 lemon
A handful of fresh oregano, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons white beer
2 garlic cloves, finely chopped
Pitas breads
2 cups cheddar cheese, grated
1 heart of Romain salad, chopped
2 tomatoes, cubed
Homemade tzatziki sauce
Salt and freshly ground pepper

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Preparation

In a large hermetic container, place the pork and add the olive oil, lemon juice, oregano, thyme and white beer. Season with salt and pepper, mix well and reserve in the fridge for 2 hours. Stir from time to time.
Skewer the meat and set aside.
Preheat the BBQ to maximum temperature and reduce to medium intensity. On well-oiled grills, place the skewers and cook for about 8 to 10 minutes, turning the meat occasionally, until the pork is grilled and slightly pink.
In a large pita bread, spread a little tzatziki sauce to the bottom and place a few pieces of pork. Add grated cheese to taste, followed by salad and tomato pieces. Do you like red onions? Add it as well ! Eat immediately because it’s good right now!

Our sommeliers suggest

Willm Réserve Pinot Gris

Alsace, France

Willm Réserve Pinot Gris is a fruity, lively white from Alsace with just enough roundness to stand up to the pork and the cheddar in the pita. Its freshness does the same job as the lemon in the marinade and cools your mouth between bites of garlicky tzatziki, without trampling the thyme or the oregano. Great for dinner on the patio, pita in hand. See the product

P’tite Rurale, À la Fût, 3.7%

The tzatziki brings its lactic tang and the marinade its lemon: the dish is already tart from the start. A beer with notes of lemon, coriander and pepper keeps going in that direction rather than contradicting it. Its wheat recalls the pita bread and its freshness holds up the whole patio meal. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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