Ingredients Jump to Instructions ↓

  1. 800 g lean-ish pork , cut into 2cm cubes 1 lemon , zest only

  2. 2 cloves garlic , finely chopped Splash olive oil

  3. 1 cucumber , peeled, seeds removed, grated Small handful mint , finely chopped

  4. 250 g tub Greek yogurt Splash extra virgin olive oil

  5. 1 tbsp generous butter Handful flaked almonds

  6. 200 g long-grain rice

  7. 2 small red onions , quartered

  8. 4 tomatoes , halved Few sprigs dill

  9. 1 lemon , cut into wedges

Instructions Jump to Ingredients ↑

  1. Pork souvlaki with almond rice and tsatsiki Method 1. Place the pork in a non-reactive bowl and add the garlic, lemon zest and a splash of olive oil. Marinate for at least 1 hour, preferably over night.

  2. For the tsatsiki: meanwhile, stir the mint and cucumber into the yogurt along with a splash of extra virgin olive oil and some salt and freshly ground black pepper. Taste and set aside until needed.

  3. For the rice: heat the butter until bubbling in a heavy-based pan and then add the almonds. Cook gently, stirring regularly until the almonds are golden in colour.

  4. Add the rice and stir until the rice is evenly coated in the butter mix. Pour in two and a half times the volume of water to rice along with a pinch of salt. Cook for 10-12 minutes with the lid on until cooked through. Or follow the instructions on the pack. Stir through the dill and set aside to keep warm until needed.

  5. For the kebab: heat the barbecue or a griddle pan until very hot.

  6. While the barbecue is heating, thread a piece of onion on to a skewer followed by the pork cubes, packing them very tightly together. Finally finish with another piece of onion. Repeat until all the meat and onions are finishes.

  7. Place the skewers in the centre of the barbecue and cook for 5 minutes. Now turn the skewers over and continue to cook for a further 5 minutes or until done. Place the tomatoes around the edge of the barbecue where it is not as hot and allow them to cook through too.

  8. Serve with the rice, tsatsiki and lemon wedges.


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