Juicy pork souvlaki

Prep 10 min
Total 25 min
Makes 4 Servings

4

Ingredients

4
wooden skewers
2 tbsp
olive oil
2 tbsp
1
garlic clove, minced
1/4 tsp
450 g
pork tenderloin, cut into bite-sized cubes
1
small red onion, cut into chunks

Instructions

  • Preheat barbecue to medium. Soak skewers in warm water for 20 min.
  • Stir oil with lemon juice, garlic and salt in a medium bowl. Season with pepper. Add pork to oil mixture and turn to coat. Thread onto skewers, alternating with onion.
  • Oil grill, then barbecue skewers, with lid closed, turning occasionally, until pork is golden and cooked through, 8 to 10 min. Transfer to plates and tent with foil to keep warm until ready to serve with Cool cauliflower salad.

Flavour Tip:

Switch it up by using cubed chicken instead of pork or adding fresh or dried herbs to the oil mixture.

Side dish: Cool cauliflower salad

Click here for full recipe.

Nutrition

Calories 191, Protein 25 g, Carbohydrates 4 g, Fat 8 g, Fibre 1 g, Sodium 168 mg.

Wine Pairings

BARBECUED PORK | Perfect Plum
Agiorgitiko (Ah-yor-YEE-ti-ko), a noble Greek grape varietal, doesn’t disappoint, delivering lashings of dark plum and cherry coupled with alluring leather and spice nuances. It’s unmistakably Greek and the perfect sipper for grilled souvlaki.
Boutari Agiorgitiko, Greece, $16.

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