Cypriot Pork Souvlaki With Tzatziki

For the souvlaki

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice (about one lemon)
• 1 teaspoon dried oregano
• 4 garlic cloves , pressed
• 1 lb pork shoulder , trimmed of fat and cut into 1 inch cubes
• 6 pieces of hot pita bread (pocketless)
• 1 large tomato , diced
• 1/2 small red onion , sliced
• 1/2 small cucumber , peeled and sliced
• 1 cup shredded lettuce

For the tzatziki

• 6 ounces plain Greek yogurt
• 1/2 cucumber , peeled and shredded
• 1 garlic clove , pressed
• 2 teaspoons distilled white vinegar
• 1 tablespoon extra virgin olive oil
• salt

Directions:

1. Whisk the olive oil, lemon juice, garlic and oregano together in a large bowl. Add the cubed pork and toss until coated. Cover and refrigerate for one hour.
2. Thread the pork onto skewers (you can use metal or soaked wooden ones). Cook over hot coals or under the broiler, turning frequently, until nicely blackened but not overcooked.
3. Meanwhile, mix the tzatziki ingredients together in a small bowl.
4. Add the pork to hot pita bread and fold. Top with tomato, onion, cucumber and shredded lettuce. Add about 1 to 2 tablespoons tzatziki to the top of each serving.