If you mention the word “kebab” to most Brits I am pretty sure that their first thought wouldn’t look much like this Pork Souvlaki. Instead, they’d picture a giant doner kebab, about the size of an elephant’s hind leg, slowly revolving inside their local take-away. The theatre of it being design to tempt them in later. Mainly after they’ve had a few drinks and are feeling peckish.
That being said there’s not a much of a difference between these souvlaki and their larger cousins. Both are made with meat that has been marinated for a long period of time. They’re both grilled on the skewer and eaten hot. Most importantly both can taste absolutely delicious, when done properly at least. For me the biggest upside to making kebabs at home is that I can control the flavours. And the portion size. Oh and I’m not likely to order a portion of chips on the side too…
This is a dish that can be cooked quickly but must be prepared in advance. The key to getting the flavour right in your souvlaki is time. Time for the meat to properly marinate and take on the flavours of the lemon, garlic and oregano. It also helps tenderise it – which is important as I like to use very lean pork fillet, which can go dry if overcooked. The pork I used here was marinated for about 26 hours and the flavour was wonderful. I’d recommend you marinate for at least 4 hours but overnight really is best. Your tastebuds will thank you for it!
The souvlaki are served here on a lemon and spinach rice, which is light and fresh as well as being packed with flavour. It doesn’t compete with the pork at all and I find it complements it very well. As does the little drizzle of dressing, which is made with mayonnaise and some seasoning. It’s nothing fancy but it does help to bring all of the components together.
A bit like the garlic sauce you get with that cheeky late-night kebab on your way home from the pub. It just wouldn’t be the same without it.
Pork Souvlaki with Lemon and Spinach Rice
For the Pork Souvlaki
- 2 Lemons juiced and zested
- 4 tbsp Olive Oil
- 2 tsp Dried Oregano
- 3 cloves Garlic peeled and crushed
- 1 tsp Sea Salt Flakes
- 1 tsp Freshly Ground Black Pepper
- 500 g Pork Tenderloin cut into 2cm cubes
For the Lemon and Spinach Rice
- 150 g Rice
- 100 g Frozen Spinach defrosted and chopped
- 2 tbsp Parsley finely chopped
- 1 Lemon juiced and zested
- 1 tsp Olive Oil
- Sea Salt Flakes
- Freshly Ground Black Pepper
For the Dressing
- 2 tbsp Mayonnaise
- ½ tsp Cider Vinegar
- 1 tsp Dried Oregano
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Sea Salt
- ½ tsp Black Pepper
Prepare the Pork
- Mix together the marinade ingredients in a large bowl or zip lock bag. Add in the pork cubes and stir until well coated with the marinade. Cover (or seal the bag) and put into the fridge to marinate for at least 4 hours, but ideally overnight.
- When ready to cook remove the pork from the marinade. Dispose of the excess marinade as you won’t need it. Thread the pork onto four skewers – push it on quite tightly, as you want it to be densely packed together. Allow the pork to come to room temperature for 10-15 minutes.
- Pre-heat the grill to a high heat. Grill the pork souvlaki for 15-20 minutes, turning occasionally, until cooked through and browned on the corners.
Prepare the Dressing
- Stir together the dressing ingredients and put to one side until needed.
Cook the Rice
- Whilst the kebabs are under the grill cook the rice according to the packet instructions, then drain well.
- Squeeze out any excess moisture from the spinach, then stir it through the rice along with the lemon zest, lemon juice and olive oil. Season to taste, then keep warm.
- Divide the rice between two plates, then top with the kebabs. Drizzle over some of the dressing, then serve the rest alongside. Enjoy.
|Estimated Values Per Serving|
|of which Saturates||9||g|
|of which Sugars||0||g|
Note: Nutritional Information is shown per serving of the recipe shown above. Any side dishes or garnishes shown in photos are not included unless they are specifically listed as part of the recipe.