Pork souvlaki with honey apricots

Ingredients:

Souvlaki

• 900 g pork tenderloin, cut into 4-5 cm pieces (trim fat)
• 2 chopped shallots
• 2 crushed cloves of garlic
• 2 tablespoons chopped fresh oregano
• 1 jalapeno pepper, seeded and finely chopped
• Juice of 1 lemon
• 1/2 cup olive oil

Apricots

• 12 dried apricots
• Juice of 3 lemons
• 3/4 cup dry rose or white wine
• 1/4 cup honey
• 1 shallot, finely chopped
• 1 tbsp chopped fresh mint
• 1 tbsp. toasted pine nuts
• Greek yogurt for serving

Preparation:

1. Prepare the souvlaki: In a large zip-top plastic bag, combine the shallot, garlic, oregano, jalapeño, lemon juice, and olive oil. Add the pork to the bag, turn it over to coat, and refrigerate for at least 3 hours or overnight.
   
   Soak 12-16 wooden skewers in water for at least 20 minutes. Meanwhile, prepare the honey-infused apricots: In a small saucepan over medium heat, bring the lemon juice, wine, honey, and shallots to a simmer. Add the apricots and cook until the mixture reaches a syrupy consistency, about 12 minutes.
2. Preheat a grill or grill pan to medium heat. Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until cooked through, 3-5 minutes per side.
   
   Add mint and pine nuts to the dried apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture.