Cut the pork tenderloin into pieces about 2x2 cm (¾ inch).
Place the pieces in a bowl and season with oregano,
paprika powder, salt, and pepper. Drizzle with olive oil and
mix well to evenly coat the meat. Let it marinate
for about 30 minutes.

Cut the bell peppers into pieces of similar size to the meat.

Grate the cucumber and sprinkle it with a little salt.
Let it sit in a colander for a few minutes to
release excess liquid.

Thread the meat and bell pepper pieces
alternately onto the soaked skewers.

Squeeze out any excess moisture from the grated cucumber
and mix it with Greek yogurt, grated garlic, chopped dill,
salt, and pepper. Stir well and refrigerate the tzatziki until serving.

Grill the skewers on a ridged grill pan. Cook them
over medium heat, turning occasionally, until the meat
is fully cooked and has a nice seared surface.
Set aside and let them rest for a few minutes before serving.

Flip the pan and melt the butter. Once melted,
add the boiled potatoes and gently press them down
with a spatula to flatten slightly. Fry on both sides
until golden and crispy.

Sprinkle with grated parmesan, salt, and pepper.

Serve the souvlaki skewers with the crispy
smashed potatoes and creamy tzatziki.