Healthy barbecue recipe for 2 people, takes only 35 mins; recipe has garlic clove, olive oil, lemon, dried oregano, pork tenderloin, onion, brown basmati rice, dried mint, vegetable bouillon powder, dill, tomato, cucumber, red onion, kalamata olives, red wine vinegar and feta.
Pork souvlaki with Greek salad & rice
Course: Healthy barbecue
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely grated
- Olive Oil: 4 tsp olive oil
- Lemon: 1/2 lemon, zested and juiced
- Dried Oregano: 3/4 tsp dried oregano
- Pork Tenderloin: 250g lean pork tenderloin, cut into chunks
- Onion: 1 onion, finely chopped
- Brown Basmati Rice: 85g brown basmati rice
- Dried Mint: 1/2 tsp dried mint
- Vegetable Bouillon Powder: 1 tsp vegetable bouillon powder
- Dill: 2 tbsp chopped fresh dill
- Tomato: 3 tomatoes, chopped
- Cucumber: 10cm chunk of cucumber, chopped
- Red Onion: 1 red onion, halved and thinly sliced
- Kalamata Olives: 4 Kalamata olives, halved
- Red Wine Vinegar: 1 tsp red wine vinegar
- Feta: 25g feta, crumbled
Directions
- Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and 1/2 tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
- Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
- Meanwhile, heat the grill to high or light yourbarbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
- Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.
