Pork souvlaki with Greek salad & rice served in a bowl

Pork souvlaki with Greek salad & rice

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(3 ratings)

Prep: 15 mins Cook: 35 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal499
  • fat17g
  • saturates5g
  • carbs47g
  • sugars13g
  • fibre7g
  • protein37g
  • salt0.8g
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Ingredients

  • 1 garlic clove, finely grated
  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ¾ tsp dried oregano
  • 250g lean pork tenderloin, cut into chunks
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g brown basmati rice
  • ½ tsp dried mint
  • 1 tsp vegetable bouillon powder
  • 2 tbsp chopped fresh dill
  • 3 tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 10cm chunk of cucumber, chopped
  • 1 red onion, halved and thinly sliced
  • 4 Kalamata olives, halved
  • 1 tsp red wine vinegar
  • 25g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  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. 

  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.

  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.

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

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