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Pork souvlaki

Pork souvlaki served on a plate

Pork souvlaki

Name: Pork souvlaki
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400g lean pork shoulder, cut into 2cm chunks; 1 tbsp olive oil; ½ tbsp dried oregano; 1 lemon zested and juiced; ½ tsp hot paprika; 100ml fat-free yogurt; 1 small garlic clove grated; ½ cucumber trimmed and grated; 2 red peppers deseeded and cut into chunks; 2 Little Gem lettuce leaves separated; chilli sauce to serve (optional); flatbreads warmed, to serve (optional)

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

plus marinating

A star rating of 4.5 out of 5.79 ratingsRate

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Serve our speedy pork souvlaki skewers when you’re in need of a quick and easy midweek meal. Serve with flatbreads and yogurt and chilli sauces on the side

Healthy

High-protein

Keto

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

400g lean pork

shoulder, cut into 2cm chunks
1 tbsp olive oil
½ tbsp dried oregano
1 lemon

zested and juiced
½ tsp hot paprika
100ml fat-free yogurt
1 small garlic clove

grated
½ cucumber

trimmed and grated
2 red peppers

deseeded and cut into chunks
2 Little Gem lettuce

leaves separated
chilli sauce

to serve (optional)
flatbreads

warmed, to serve (optional)

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Nutrition: Per serving

kcal210

low
fat8g
saturates2g

low
carbs8g
sugars8g
fibre5g
protein25g

high
salt0.3g

low

Method

step 1

Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
step 2

Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
step 3

Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
step 4

Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.

Recipe from Good Food magazine, March 2020

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A star rating of 4.5 out of 5.79 ratings

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