Greek-style Pork Skewers
For the marinated pork:
- 4 pork loin medallions, each cut into six cubes
- 250ml cold water
- 1 tbsp caster sugar
- 1 tbsp salt
- 1/2 lemon (juice of)
- 1 tbsp dried oregano
For the skewers
- 2 medium red onions, each cut into 12 wedges
- 12 cherry tomatoes, halved
- 2 tbsp vegetable oil
- 500g baby new potatoes
- 200g pot of tzatziki
- 100g bag mixed salad leaves
- large handful fresh mint, chopped
- 1/2 lemon (cut into wedges)
You will also need 4 large or 8 medium metal skewers/wooden kebab sticks.
Mix together all the ingredients for the marinade in a medium sized bowl, stirring until the sugar and salt are dissolved. Add the pork and submerge for 10 minutes.
Preheat the grill to medium heat.
Add the potatoes to a pan of boiling water and cook until soft. Drain the water and set aside the potatoes.
When marinated, drain the marinade from the pork and discard. Layout some kitchen paper on the work surface. Place the pork on it and pat dry.
Taking the skewers, push on one piece of pork, followed by one piece of tomato, then onion. Repeat and share equally amongst the skewers until all pieces are used. Brush or rub each kebab lightly with vegetable oil.
Transfer the skewers on to an oven tray and place under the grill. Turn the skewers regularly until they are brown all the way round and cooked through.
In a bowl, mix the tzatziki with the new potatoes. Spoon on to serving plates with the skewers and a handful of salad leaves per person.
Sprinkle the fresh mint all over, add a lemon wedge to each plate and serve.
Why not make your own tzatziki?
Mix a small pot of natural yoghurt 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.
Pork loin steaks could also be used, just remember to trim the fat off beforehand.