Souvlaki Skewers with Green Yogurt Sauce Plus Three Killer Condiment Recipes Bonus (Paleo, AIP, Whole30)

Posted by Stephanie Meyer on May 3, 2018 at 5:33pm

Are you ready for sizzling grilled skewers dripping with spicy green sauce?

I sure am and that means one thing: Spring has sprung.


Bring on the ramps, green garlic, spring onions, and fresh herbs, blended into creamy, zippy, cooling sauces that are most alive when flirting with hot smoky meats.

And really, aren’t we all? Ha! It’s not just lambs and herbs that get frisky this time of year. Our palates do too and I’m all over it.

As much as I count on grass-fed/pastured/wild proteins paired with piles of colorful vegetables to build my meals, I get bored fast without great condiments.

In fact, my number one trick for cooking at home most nights – which as we all know is the best way to eat healthfully and affordably – is I always have a stash of real-food sauces in my fridge.

I’m not talking complicated sauces – my favorites are the kind that take mere minutes to prepare but have the power to transform simple ingredients into memorable meals.

So – are you ready to bust out of a cooking rut? Then I’ve got recipes for you, oh yes I do.

In addition to the vibrant green yogurt sauce below, I wrote up a free handout of three more kickass condiment recipes, along with 15 (!) suggestions for how to use them to put fast meals – like those above! – on the table when 1) you don’t feel much like cooking, but 2) you also want to eat well and inexpensively at home.

I polled my Project Vibrancy Meals meal plan members for their favorite sauces – every week I include two bombtastic sauces in the plan – and these three rose to the top. That means they’re well tested and well loved.

Click HERE to grab a copy and keep it handy.

I suggest making one condiment at a time, perhaps on the weekend, then practice using it all week long to turn the ingredients in your fridge into fast, delicious meals.

Pork Souvlaki Skewers

NOTE: If you substitute boneless, skinless chicken thighs for the pork, cooking times remain the same.

1/4 cup fresh oregano leaves, minced
1 teaspoon dried oregano leaves
4 cloves garlic, minced
6 tablespoon olive oil
1/3 cup fresh squeezed lemon juice
1 teaspoon ground cumin (skip for AIP)
1 teaspoon chile flakes (skip for AIP)
1 teaspoon sea salt
Several grinds of black pepper (skip for AIP)
2 pounds pork tenderloin (or boneless, skinless chicken thighs), cut into 1-inch pieces

In a medium bowl, combine all ingredients except pork.

Add pork to a large, sealable plastic bag. Pour in marinade, seal the bag, and massage marinade into the pork. Let sit at room temperature for 30 minutes.

Preheat a grill to medium-high heat. (Alternatively, preheat a broiler.)

Thread the pork on metal or wood skewers. Grill pork for 4 minutes per side, or until just cooked through. (If you broil the skewers, arrange rack in second position or 6-8 inches from element. Line a baking sheet with foil and set the skewers on the pan. Broil until browning in spots and just cooked through, 4-6 minutes/side.)

Serve souvlaki with green yogurt sauce and a simple Greek salad.

Green Yogurt Sauce

NOTE: You can make this sauce in a food processor, but you’ll get a smoother result making it in a high-powered blender. You will likely need a tamper to keep the thick mixture moving around the blender.

2 cups whole milk Greek yogurt (substitute coconut yogurt for AIP/Dairy Free)
1 cup flat-leaf parsley leaves, chopped
1/4 cup fresh oregano leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh dill, chopped
2 cloves garlic, minced
1/4 cup scallion greens, chopped
2 teaspoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sea salt
Several grinds of black pepper (skip for AIP)

Add all ingredients to the bowl of a high-powered blender and blend until smooth.

Transfer to a glass jar and refrigerate.

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