Souvlaki Pork with Kisir

Weight Watchers Recipe

Serves up to 4
Takes 30 minutes + up to 4 hours
marinating + cooling
Freeze pork only

Ingredients

800 g (1 lb 11 oz) lean leg of pork, visible fat removed
2 teaspoons dried mint
2 teaspoons dried oregano
juice of 1 lemon
2 garlic cloves, crushed
1 tablespoon red wine vinegar
salt and freshly ground black pepper

For the kisir ​

4 teaspoons olive oil
1 onion, chopped finely
1 tablespoon tomato purée
2 tomatoes, peeled and chopped
150 ml (5 fl oz) chicken or vegetable stock, from a cube
200 g (7 oz) bulgur wheat
juice of ½ lemon
1 green chilli, de-seeded and chopped finely
2 spring onions, sliced finely
2 garlic cloves, crushed
½ teaspoon ground cumin
seeds from ½ pomegranate
2 tablespoons roughly chopped fresh mint leaves
3 tablespoons roughly chopped fresh flat leaf parsley

Instructions

1. Cut the pork into 2.5 cm (1 inch) chunks and put in a non-reactive bowl with the dried herbs, lemon juice, garlic and vinegar. Season mix together well and leave to marinate for at least 30 minutes, or up to 4 hours.

2. Meanwhile, make the kisir. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5–7 minutes until softened. Add the tomato purée and cook for a further 2 minutes, stirring constantly. Add the tomatoes and stock and bring to the boil. Remove from the heat and stir in the bulgur wheat. Add the remaining ingredients except the pomegranate seeds, mint and parsley, and leave at room temperature until cold. Season to taste.

3. Preheat the grill or a ridged grill pan. Thread the pork on to 4 skewers and cook for 6–8 minutes on each side, until golden and cooked through.

4. To serve, spread the kisir on a platter and sprinkle with the pomegranate seeds, mint and parsley. Top with the pork skewers and serve immediately.

Cook’s tips

Serve with some 0% fat Greek yogurt mixed with grated cucumber, garlic and mint.
When using wooden skewers, soak them first in cold water for 30 minutes or so, to prevent them from burning during cooking.

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