Pork souvlaki with Greek salad & rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 1 garlic clovefinely grated
- 4 tsp olive oil
- ½ lemonzested and juiced
- ¾ tsp dried oregano
- 250g lean pork tenderloincut into chunks
- 1 onionfinely chopped
- 85g brown basmati rice
- ½ tsp dried mint
- 1 tsp vegetable bouillon powder
- 2 tbsp chopped fresh dill
- 3 tomatoeschopped
- 10cm chunk of cucumberchopped
- 1 red onionhalved and thinly sliced
- 4 Kalamata oliveshalved
- 1 tsp red wine vinegar
- 25g fetacrumbled
Nutrition: Per serving
- kcal499low
- fat17glow
- saturates5g
- carbs47g
- sugars13g
- fibre7g
- protein37g
- salt0.8g
Method
step 1
Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
step 2
Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
step 3
Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
step 4
Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.
