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Pork souvlaki with dill and cucumber salad

Pork souvlaki with dill and cucumber salad

Total Time
40 min
30 min
10 min
Oregano is one of the few herbs that has a stronger flavour when dried. Combine with pork, garlic, cumin, chilli, lemon juice, mint and dill for some flavoursome pork souvlaki.


Fresh mint

cup(s), leaves

Fresh dill

¼ cup(s), leaves

Pork fillet or tenderloin, raw

400 g, (But 500g), cut into 2.5cm pieces

Olive oil

1 tbs

Dried oregano

2 tsp


2 clove(s), crushed

Ground cumin

2 tsp

Dried chilli flakes

¼ tsp

Lemon juice

¼ cup(s), (60ml)

Red onion

½ medium, thinly slcied

Lebanese cucumber

2 medium, thinly sliced

Green capsicum

1 medium, thinly sliced

Red radish

18 g, (4 individual) thinly sliced

Wholemeal pita bread

124 g


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Finely chop 2 tablespoons mint and 1 tablespoon dill. Combine pork, oil, oregano, garlic, cumin, chilli, 2 tablespoons juice, chopped mint and chopped dill in a bowl. Thread pork mixture onto 8 wooden skewers (see tips).
  2. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook skewers for 3–4 minutes each side or until cooked through. Cover with foil and set aside to rest for 5 minutes before serving.
  3. Meanwhile, combine onion, cucumber, capsicum, radish, remaining juice, mint and dill in a bowl. Serve pork with bread, salad and lemon wedges.


SERVING SUGGESTION: No-fat Greek-style yoghurt.TIPS: You can leave the pork mixture to marinate for up to 1 hour. Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.