Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1324kj
315kcal
Greek-Style Souvlaki Pork Skewers
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For pork kebabs big on flavour try our Greek-Style Souvlaki Pork Skewers recipe with an easy to make marinade and tasty potato salad.
Prep time: 15 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
For the marinated pork
4 pork loin medallions, pork shoulder or pork loin steaks, fat removed and cut into cubes
2 lemons
1 tablespoon dried oregano
For the skewers
2 small red onions, each peeled and cut into 8 wedges
12 cherry tomatoes, halved
1 tablespoon vegetable oil
To serve
500g baby new potatoes, halved
200g tub of ready prepared tzatziki
15g fresh mint leaves, chopped
8 wooden kebab skewers or 4 large metal skewers
Method
Step 1
If using wooden kebab skewers, soak in water for 10 minutes. In a medium bowl, mix together the zest and juice of 1 lemon and the oregano. Season, add the pork, cover, set aside.
Step 2
Meanwhile, cook the potatoes in a large saucepan of boiling water for 10 minutes or until tender. Drain and set aside to cool.
Step 3
Preheat the grill to moderate.
Step 4
Drain and discard the pork marinade. Thread the pork and vegetables onto the skewers; brush all over with the oil.
Step 5
Transfer the skewers to a grill pan lined with foil, and cook under the grill for 10 minutes, turning the skewers regularly until golden brown all over and juices run clear.
Step 6
In a large bowl, mix the tzatziki with the new potatoes. Spoon onto 4 serving plates with the skewers.
Step 7
Sprinkle the fresh mint, cut the remaining lemon into wedges, and serve with the skewers.
Tips and Serving Suggestions
If preferred, cook the skewers on a prepared BBQ.
The potato salad can be made ahead. You can also make up the kebabs in advance to store in the fridge until required and grill just before serving.
Why not make your own tzatziki?
Mix a small pot of natural yogurt with half a diced cucumber, a squeeze of lemon juice, a pinch of salt, a finely chopped garlic clove and some chopped mint
Mix together well and keep in the fridge for up to three days.
Each serving provides
Based on steaks
15%
Fat
8.5g
12%
Saturates
2.7g
13%
Sugars
15.2g
16%
Salt
1.81g
30%
% of an adult's Reference intake
Typical energy values per 100g:
324kJ,
77kcal,
2.1g fat,
0.7g saturates
Each serving provides:
23g Protein,
33.3g Carbohydrate,
6.4g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
If using wooden kebab skewers, soak in water for 10 minutes. In a medium bowl, mix together the zest and juice of 1 lemon and the oregano. Season, add the pork, cover, set aside.
Step 2
Meanwhile, cook the potatoes in a large saucepan of boiling water for 10 minutes or until tender. Drain and set aside to cool.
Step 3
Preheat the grill to moderate.
Step 4
Drain and discard the pork marinade. Thread the pork and vegetables onto the skewers; brush all over with the oil.
Step 5
Transfer the skewers to a grill pan lined with foil, and cook under the grill for 10 minutes, turning the skewers regularly until golden brown all over and juices run clear.
Step 6
In a large bowl, mix the tzatziki with the new potatoes. Spoon onto 4 serving plates with the skewers.
Step 7
Sprinkle the fresh mint, cut the remaining lemon into wedges, and serve with the skewers.
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