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.Jump to Recipe
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.
pork souvlaki & fattoush
- 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
- 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.