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Pork souvlaki with dill and cucumber salad

Pork souvlaki with dill and cucumber salad

5
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

Fresh mint

⅓ 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

Garlic

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

Lemon(s)

1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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.

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