Serve these speedy pork souvlaki skewers when you’re in need of a quick, easy yet healthy midweek meal. Also, these skewers can be BBQ’d instead of grilled, if you can get the weather for a BBQ at the moment, of course!
Serve with flatbreads (if you want to add some carbs to this meal and balance it out a little) and yogurt and chilli sauces on the side (to add extra flavour).
SERVES 4 | TOTAL COOK TIME = 25 mins | PREP TIME = 15 mins
Per Serving = 302 Cals | Fat 17g | Carbs 8g | Protein 27g
INGREDIENTS
400g lean pork shoulder, cut into 2cm chunks
1 tbsp extra virgin olive oil
½ tbsp dried oregano
1 lemon, zested and juiced
½ tsp hot paprika
100ml full-fat yogurt
1 small garlic clove, grated
½ cucumber, trimmed and grated
2 red peppers, deseeded and cut into chunks
2 Little Gem lettuce leaves, separated
chilli sauce, to serve (optional)
flatbreads, warmed, to serve (optional)
METHOD
Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
Heat the grill to high (or the BBQ). Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you want to add some carbs and extra flavour to your pork souvlaki.