Pork souvlaki with Greek salad & rice

Women‍‍`s Corner
September 12, 2022

Pair this healthy souvlaki with a rice dish or if you're cooking on the barbecue, you might prefer a baked potato instead. The salad has three of your 5-a-day.

Ingredients:

- 1 garlic clove, finely grated

- 4 tsp olive oil

- ½ lemon, zested and juiced

- ¾ tsp dried oregano

- 250g lean pork tenderloin, cut into chunks

- 1 onion, finely chopped

- 85g brown basmati rice

- ½ tsp dried mint

- 1 tsp vegetable bouillon powder

- 2 tbsp chopped fresh dill

- 3 tomatoes, chopped

- 10cm chunk of cucumber, chopped

- 1 red onion, halved and thinly sliced

- 4 Kalamata olives, halved

- 1 tsp red wine vinegar

- 25g feta, crumbled

Method: 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.

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. 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.

Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

This recipe is taken from https://www.bbcgoodfood.com/recipes/