Name: pork souvlaki & fattoush
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1/2 cup olive oil; 1/2 cup lemon juice; 1/2 teaspoon ground cumin; 2 garlic cloves (minced); pinch of salt & freshly ground pepper; 2 lbs pork (cut into thin strips (shoulder chops, tenderloin, center cut)); 8 to 10 metal skewers; 3/4 cup plain yogurt; 1 cup diced cucumber; 2 tablespoon chopped fresh mint; pinch of salt; 2 pita rounds (each split into two halves if possible); 8 ripe cocktail tomatoes (chopped (cocktail tomatoes, also called campari)); 2/3 cup coarsely chopped fresh flat leaf parsley; 1/2 cup coarsely chopped fresh mint; 1/3 cup chopped fresh cilantro (coriander); 1 English cucumber (chopped); 1 large green pepper (chopped (capsicum)); 12 green onions (thinly sliced)

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Pork souvlaki & fattoush – pieces of pork that marinated in lemon dressing, grilled until they’re tender & served with fattoush – a salad of tomatoes, cucumbers, sweet peppers, lots of fresh herbs & toasted pita bread. Serve this wholesome recipe for a weeknight meal or for a weekend get together.

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Souvlaki is Greek & fattoush is Lebanese. Now, being the keen geographer you are, you’ll know there’s a region where the Mediterranean & Middle East overlap so Greece has a foot in each camp, depending who you speak to. I’m not a purist & I’m apt to combine two countries in one recipe – especially when it works as perfectly as pork souvlaki & fattoush – the two are made for each other.

The real hero of this recipe has to be the fattoush with its bright citrusy dressing, the pieces of crunchy toasted pita bread & the herbaceous freshness. Really, the souvlaki is merely a char-grilled bonus.

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pork souvlaki & fattoush

Succulent grilled pork with a vibrant Middle Eastern salad & creamy tzatziki makes a perfect evening meal or to serve up to guests at your next soiree on the weekend.

Prep Time30 mins

Cook Time20 mins

marinating1 hr

Total Time50 mins

Course: Main Course

Cuisine: Greek, Middle Eastern

Servings:

Author: Lovoni

Ingredients

1/2 cup olive oil
1/2 cup lemon juice
1/2 teaspoon ground cumin
2 garlic cloves minced
pinch of salt & freshly ground pepper
2 lbs pork cut into thin strips (shoulder chops, tenderloin, center cut)
8 to 10 metal skewers

TZATZIKI

3/4 cup plain yogurt
1 cup diced cucumber
2 tablespoon chopped fresh mint
pinch of salt

FATTOUSH

2 pita rounds each split into two halves if possible
8 ripe cocktail tomatoes chopped (cocktail tomatoes, also called campari)
2/3 cup coarsely chopped fresh flat leaf parsley
1/2 cup coarsely chopped fresh mint
1/3 cup chopped fresh cilantro coriander
1 English cucumber chopped
1 large green pepper chopped (capsicum)
12 green onions thinly sliced

Instructions

To make the dressing & marinade, whisk the oil, juice, cumin, garlic, salt & pepper together in a medium bowl until well combined. Pour half of the dressing into a small bowl or jug & set aside.
Add the pork to the remaining dressing & toss to coat. Cover & marinate in the fridge for 1 hour if time permits. Thread the meat onto the skewers, accordion-style. Preheat a grill (barbie) to medium-high. Cook skewers on a greased grill for 12 to 15 minutes, turning them, or until pork is tender & cooked to your liking (a little pink is optimal).

To make the tzatziki:

Combine all the ingredients in a small bowl. Cover & set aside in the fridge until you’re ready to serve.

To make the fattoush:

Place the bread in a single layer on a baking sheet. Bake in a 375°F (190°C) oven for about 10 minutes or until the bread is golden & crisp, turning once during cooking. Break into medium-sized pieces.
Combine the remaining ingredients & the remaining dressing in a large bowl. Toss to combine. Add the bread just before serving & toss to combine. Serve the skewers with the tzatziki & salad.

Simple dinner idea – Steak, Mushroom & Swiss Open Sandwiches.