Greek Souvlaki

For us Swedes, souvlaki and tzatziki are the two dishes that bring to mind a vacation in
Greece. I learned this simple recipe when I worked in a Greek restaurant here in Sweden.

I use fresh pork tenderloin, which I marinate in lemon and oregano. Buy two larger
tenderloins so you’ll get nice even slices for the skewers.

Souvlaki
• 1 lb. 5 oz. (600 g) pork tenderloin
• juice of 2 lemons
• ¼ cup (50 ml) cold-pressed olive oil
• 2 tablespoons dried oregano
• salt and freshly ground black pepper

Trim the membranes off the tenderloins. Slice each tenderloin into 8 even slices, about 1
inch (3 cm) thick. Freeze the end pieces for use at a later time. Set the meat on a platter and
squeeze half the lemon juice over it. Drizzle on some olive oil and half the oregano; season
lightly with salt and pepper.

Turn the meat and sprinkle it with the remainder of the lemon juice and oregano; season
with some salt and pepper on this side, too. Cover with plastic wrap and leave the meat to
marinate at room temperature for one hour to let the lemon and herb flavors infuse the
meat.

Thread the slices of meat onto skewers, brush with olive oil, and grill 2 minutes per side
over direct heat. Season with some more salt and black pepper.

Pork tenderloin can dry out very quickly if it’s grilled for too long, so let the skewers rest
for a little while over indirect heat on the side of the grill to keep the meat juicy.

Pair this dish with grilled slices of eggplant and bowls of tzatziki sauce.

A Greek salad with lots of feta cheese, olives, and finely sliced red onion also makes a
perfect LCHF side dish.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund