Serves: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

 

Ingredients:

1 large pita bread

2 tbsp (30 mL) olive oil

8 cups (2 L) chopped Inspired Greens Multileaf Romaine (green)

1/4 English cucumber, chopped

1 1/2 cups (375 mL) cherry or grape tomatoes, halved

1/2 cup (125 mL) thinly sliced red onion

1/2 cup (125 mL) Kalamata olives

2/3 cup (150 mL) crumbled feta cheese

 

Pork:

1/4 cup (60 mL) olive oil

3 tbsp (45 mL) red wine vinegar

3 cloves garlic, minced

2 tsp (10 mL) dried oregano

1 tsp (5 mL) each salt and pepper

1 lb (500 g) pork tenderloin, trimmed, cut into 1-inch (2.5 cm) chunks

 

Tzatziki Dressing:

1/4 English cucumber, finely chopped

3/4 cup (175 mL) plain Greek yogurt

1/4 cup (60 mL) chopped fresh mint

2 tbsp (30 mL) olive oil

2 tbsp (30 mL) lemon juice

1 clove garlic, minced

1/2 tsp (2 mL) each salt and pepper

Directions:

1. Preheat grill to medium-high; grease grate well.

 

2. Preheat oven to 400°F (200°C). Cut pita bread into 1-inch (2.5 cm) pieces; toss with olive oil. Spread onto parchment paper–lined baking sheet; bake for 8 to 10 minutes or until crispy and golden.

 

3. Pork: In large bowl, combine olive oil, vinegar, garlic, oregano, salt and pepper. Remove 2 tbsp (30 mL) of the marinade; set aside. Add pork to remaining marinade in bowl; toss to coat. Thread 5 or 6 chunks of pork onto each of 4 soaked wooden skewers; grill, turning skewers occasionally, for about 8 minutes or until pork is cooked through.

 

4. Tzatziki Dressing: Meanwhile, whisk together cucumber, yogurt, mint, olive oil, lemon juice, garlic, salt and pepper; set aside.

 

5. Lightly toss greens with reserved marinade; arrange in large serving dish. Top with pork skewers, chopped cucumber, tomatoes, red onion and olives. Top with feta cheese. Drizzle with dressing; sprinkle pita chips over top.

 

Tip:

Use beef or lamb chunks instead of pork if desired.