Pork souvlaki with dill and cucumber salad
⅓ cup(s), leaves
¼ cup(s), leaves
Pork fillet or tenderloin, raw
400 g, (But 500g), cut into 2.5cm pieces
2 clove(s), crushed
Dried chilli flakes
¼ cup(s), (60ml)
½ medium, thinly slcied
2 medium, thinly sliced
1 medium, thinly sliced
18 g, (4 individual) thinly sliced
Wholemeal pita bread
1 medium, wedges to serve
1 x 3 second spray(s)
- 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).
- 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.
- Meanwhile, combine onion, cucumber, capsicum, radish, remaining juice, mint and dill in a bowl. Serve pork with bread, salad and lemon wedges.