This recipe features in these meal plans: Summer Treats.
Greek-style pork skewers served with a creamy pilaf and fresh tomato salad.
- 1 medium lemon, cut into wedges
- 2 medium tomatoes (approx 100g each), diced
- 2 pork chops, bone removed and cut into 2cm dice
- 120g of long grain rice
- 4 tbsp olive oil
- 1 medium garlic clove, finely chopped
- 2 tsp margarine/butter
- 1 tsp honey
- 1/2 tsp dried oregano
- 4 tbsp white wine vinegar
- 1/2 tsp white caster sugar
- 500ml chicken stock
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 15 mins
- Price per person: £2.18
- Store cupboard: Typical
- Calories per serving: 1035
- 5-a-day per serving: 1.3
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- Mix the dried oregano, honey, 2 tbsp vinegar, and 2 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.
- For the tomato salad, season the diced tomato with salt and pepper and set aside in a bowl for 2-3 minutes, then drain away the excess liquid. Add 2 tbsp olive oil, 2 tbsp vinegar, and the garlic and sugar. Set aside for the flavours to develop.
- Preheat the grill. Thread the pork onto the skewers and grill for 15 minutes, turning frequently and basting with the remaining marinade as required.
- 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 1/2 the lemon. Season to taste with salt and pepper.
- To serve simply spoon the pilaf onto a plate, top with the Souvlaki and serve with the tomato salad and remaining lemon wedge.
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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