Pork souvlaki with Greek salad & rice

Contains pork – recipe is for non-Muslims only

Pair this healthy souvlaki with a rice dish – or if you're cooking on the barbecue, you might prefer a baked potato instead. The salad has three of your 5-a-day

  • Prep:15 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 499
  • fat 17g
  • saturates 5g
  • carbs 47g
  • sugars 13g
  • fibre 7g
  • protein 37g
  • salt 0.8g


  • 1 garlic clove, finely grated
  • 4 tsp olive oil
  • ½ lemon, zested and juiced
  • ¾ tsp dried oregano
  • 250g lean pork tenderloin, cut into chunks
  • 1 onion, finely chopped
  • 85g brown basmati rice
  • ½ tsp dried mint
  • 1 tsp vegetable bouillon powder
  • 2 tbsp chopped fresh dill
  • 3 tomatoes, chopped
  • 10cm chunk of cucumber, chopped
  • 1 red onion, halved and thinly sliced
  • 4 Kalamata olives, halved
  • 1 tsp red wine vinegar
  • 25g feta, crumbled


  1. Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ 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. 

  2. 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.

  3. Meanwhile, heat the grill to high or light your barbecue. 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.

  4. Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

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