Pork Souvlaki with Tzatziki

Souvlaki is the Greek version of shish kebobs. It is a fast and easy way to cook different types of meat on the grill. I like using kebobs for summer parties. You can prepare all the skewars ahead of time, let them marinate, then throw them on the grill whenever you are ready to eat. They cook quickly too, so you will have more time floating in the pool sipping your favorite summertime beverage. This Greek version uses pork shoulder, which is the same as a Boston pork butt. I am not sure why a shoulder is the same as a butt, but that's what my butcher said. You can also substitute chicken, beef, or lamb. The flavorful meat is paired with tzatziki, a garlicky cucumber-yogurt sauce which is very easy to make and quite addictive.

1 1/2 lb pork shoulder (Boston butt), trimmed, and cut into 1 inch cubes
Alternately, you can use cubed chicken breast, sirlion steak, or lamb
1 sweet onion, cut into thick wedges
1/4 cup olive oil
3 Tbsp fresh lemon juice, plus extra lemon slices for serving
2 Tbsp chopped fresh oregano
2 garlic cloves, mashed to a paste (divided)
salt and pepper
1 ripe beefsteak tomato, chopped
1 cup plain Greek yogurt
1/2 English cucumber, peeled, seeded, and finely diced
2 tsp fresh mint leaves, chopped
Pita breads

In bowl, toss meat cubes and onion wedges with olive oil, lemon juice, oregano, and 1 mashed garlic clove.
Season with 1 1/2 tsp salt and 1/2 tsp pepper. Let stand 30 minutes. Soak wooden skewers in water.
Tzatziki - mix yogurt, cucumber, mint and rest of mashed garlic clove. Season with salt and pepper.
Skewer meat and onion wedges onto soaked wooden skewers.
Cook skewers on grill over medium heat, turning often. Cook until chicken or pork is cooked through, or steak or lamb is med-rare.
Brush pitas with olive oil on both sides and cook both sides on grill or skillet, until warm and lightly brown.
Serve souvlaki with tzatziki, chopped tomatoes, lemon slices, and warmed pita breads