Ingredients
- 24 each 6” Whole Wheat Tortilla (10462)
- Kalamaki Marinated Pork see related recipe
- Deconstructed Dolmades
- Tzatziki Sauce see related recipe
- 24 each Skewer, soaked
- Tomato, chopped, as needed
- Onion, red, chopped, as needed
Directions
- Pre-heat grill to medium heat.
- Skewer 2-4 chunks of pork, or about 1.5 oz. on each skewer. Reserve.
- To serve: Grill skewers until pork is done. In each warmed whole wheat tortilla, place 3 tbsp. dolmades rice, one skewer of pork and drizzle with 1 1/3 tbsp. tzatziki sauce. Garnish with chopped tomato and onion.
Ingredients- 1/2 cup Olive Oil
- 2 Tbsp. Red Wine Vinegar
- 1 each Lemon, juiced
- 1/4 cup Water
- 1 Tbsp. Mint, dried
- 1 Tbsp. Oregano, dried
- 2 each Garlic Clove, minced
- 2 each Bay Leaf
- Salt And Pepper To Taste
- 2 1/2 lbs. Pork, lean, cut into chunks
Directions
- In a small bowl, combine all oil, vinegar, lemon juice, water, herbs, garlic and spices. Whisk well to combine. Pour over pork, cover and allow to marinate for 12 hours or overnight. Reserve.
Ingredients- 11 oz. Greek Yogurt
- 1 oz. Cucumber, grated, squeezed of excess liquid
- 3/4 tsp. Dill, fresh, shopped
- 1 Tbsp. Lemon Juice
- 1/2 tsp. Mint, fresh, chopped
- Salt, as needed
- 1/4 tsp. Sugar
Directions
- Using a cheesecloth or sieve, press the cucumber to remove as much excess liquid as possible. Combine with yogurt, garlic, mint, vinegar and oil. Mix well to combine, season to taste. Reserve refrigerated.