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Souvlaki-Inspired Pork Skewers
In Greece, skewers of garlicky grilled meat called souvlaki are sold on street corners, in restaurants and at the beach. Inspired by the ubiquitous snack, our broiler-cooked iteration incorporates sweet-tart tomatoes, which blister and char in the oven. Zucchini cut into chunks works nicely, too—or even a combination. A yogurt marinade isn’t traditional for pork souvlaki, but we like the tenderizing effect it has on the meat. It also makes a creamy, tangy sauce. Serve with rice, orzo pilaf or warmed pita bread.
cup plain whole-milk Greek yogurt
tablespoons red wine vinegar