This recipe works in combination with: Lemon & Thyme Pork. This recipe features in these meal plans: Hearty Mediterranean, Spoil Yourself.

Greek pork skewers served with a creamy pilaf and fresh tomato salad.


  • 1/2 lemon, halved
  • 1 medium tomato (approx 100g), diced
  • 1 pork chop, bone removed and cut into 2cm dice
  • 60g of long grain rice
  • 2 tbsp olive oil
  • 1 x small garlic clove, finely chopped
  • 1 tsp margarine/butter
  • 1/2 tsp honey
  • 1/4 tsp dried oregano
  • 2 tbsp white wine vinegar
  • 1/4 tsp sugar
  • 250ml chicken stock
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £2.18
  • Store cupboard: Typical
  • Calories per serving: 1035
  • 5-a-day per serving: 1.3
  • Print Recipe
Souvlaki photo

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  1. Mix the dried oregano, honey, 1 tbsp vinegar, and 1 tbsp oil in a bowl to make the marinade. Season with salt and pepper and use to coat the diced pork. Leave for 1-2 hours to absorb the flavour.
  2. Cut the tomatoes and season. Set aside in a bowl for 2-3 minutes. Drain away the excess liquid and add the remaining olive oil, vinegar, garlic and sugar. Set aside for the flavours to develop.
  3. Preheat the grill. Thread the pork onto the skewers and grill for 15 minutes, turning frequently and basting with the remaining marinade as required.
  4. Meanwhile, cook the rice in chicken stock instead of water according to the packet instructions. Once cooked, stir in the margarine/butter and juice of 1/4 lemon. Season to taste with salt and pepper.
  5. To serve simply spoon the pilaf onto a plate, top with the Souvlaki and serve with the tomato salad and remaining lemon wedge.

Cook's tips

Make the marinade ahead of time and marinate the pork for up to 2 hours to absorb all the flavours.

Note: Wooden or metal skewers are needed for this recipe. Packs of skewers can be bought in most supermarkets. However this can be made loose, without the skewers, in a deep baking tray. If using wooden skewers it's a good idea to soak them in cold water before using them.

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