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.