In Greece, skewers of garlicky meat called souvlaki are sold on street corners, in restaurants and at the beach, served hot off the grill to be enjoyed while out and about.
Though a yogurt marinade isn’t traditional for pork souvlaki, in this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we take advantage of the tenderizing effects the cultured dairy has on meat. The combination of lactic acid and calcium loosens the structure of the proteins, tenderizing the meat. Flavored with red wine vinegar, oregano, garlic, salt and pepper, the yogurt pulls double duty as a creamy, tangy sauce. |
