Get 3 months FREE*
Start today
Photo of Pork souvlaki with dill and cucumber salad by WW

Pork souvlaki with dill and cucumber salad

PersonalPoints™ per serving
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

Lean pork fillet

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.