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Pork souvlaki with Greek salad & rice served in a bowl

Pork souvlaki with Greek salad & rice

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A star rating of 4.7 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal499
low infat17g
saturates5g
carbs47g
sugars13g
fibre7g
protein37g
salt0.8g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, August 2018

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Overall rating

A star rating of 4.7 out of 5.16 ratings
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