- 1 garlic clove, finely grated
- 4 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ lemon, zested and juiced
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
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
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
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
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.