Some nights we just eat and other nights we feast.
This was the night where we feasted.
There is nothing better than being able to look forward to a delicious meal at the end of the day, it is one of life's little joys to me. On this particular night, it was raining and when I spoke to Cameron on his way home, he seemed surprised we were going to BBQ. Undeterred, I thought I could probably figure it out myself, so I went up to the roof and got that BBQ humming. It was gratifying to do it myself and I hate to admit it, but it was first time to ever BBQ.
We dined on pork souvlaki and a delicious greek salad. Anything mini tempts me, so I bought mini pitas to pile it all into.
1 lb. pork shoulder cut into ¾ inch cubes
3 T olive oil
¼ c plus 2 T fresh lemon juice
Lemon wedges for serving
3 garlic cloves, minced
2 T chopped fresh oregano
Salt and pepper to taste
2 T plain Greek yogurt
¼ c tahini
1-2 T water
Combine pork, oil and 2 T lemon juice with garlic and oregano then season with salt and pepper. Cover and marinate in the refrigerator 1-8 hours (the key is giving the meat time to marinate, I did three hours). Whisk yogurt, ¼ c lemon juice, tahini and 1-2 T water – enough to make the consistency like that of heavy cream. Heat a pan to high heat and cook pork until brown on all sides, about 12 minutes. If the pork releases too much moisture, make sure to dry out the pan a little by blotting with a couple of paper towels – if you don’t the meat won’t brown up and get all the tasty bits on the edges. Serve with yogurt sauce and lemon wedges.