Ingredients
Pork
| 1 | pork tenderloin, about 1 lb (500 g) | |
| 1/4 cup | (60 ml) | lemon juice |
| 2 | large cloves garlic, minced | |
| 2 tsp | (10 ml) | dried organo leaves |
| freshly ground pepper | ||
| 1/4 tsp | (1 ml) | salt |
| 1 | orange or yellow pepper, cored, seeded and cut into bite-size pieces |
Tazatziki
| 1/2 cup | (125 ml) | coarsely grated unpeeled English cucumber |
| 1/2 cup | (125 ml) | plain yogurt, preferably Greek-style or Balkan-style |
| 2 tsp | (10 ml) | lemon juice |
| 1 | clove garlic, minced | |
| 1/4 tsp | (1 ml) | salt |
| 2 tbsp | (30 ml) | finely chopped mint (optional) |
Halloumi & Red Pepper Skewers
| 2 | slices Canadian Halloumi, each 1/2 inch (1 cm) thick | |
| 1 | red pepper, cored, seeded and cut into bite-size pieces | |
| 8 | medium skewers |
Directions
Pork
- Cut pork into chunks, about 1 1/2 inches (4 cm) in size. Place in a medium bowl. Add lemon juice, garlic, oregano, and pepper; stir to mix. Cover and refrigerate for at least 2 hours, but preferably overnight.
Tzatziki
- Using your hands, squeeze grated cucumber to remove all cucumber liquid. Pleace cucumber in a bowl with yogurt, lemon juice, garlic, salt and mint. Stir. Refrigeratre until ready to use.
Halloumi & Red Pepper Skewers
- Just before grilling, prepare skewers by cutting Halloumi slices into bite-size pieces (you will need 8 pieces). Thread Halloumi onto 4 skewers, alternating with red pepper pieces.
Grilling
- Grease grill and prehead barbecuw to medium-high. Remove pork from marinade; thread onto 4 skewers with orange or yellow pepper pieces. Sprinkle with salt. Barbecue for 10 minutes, turning occasionally and brushing with marinade until cooked through. Place Halloumi skewers on barbecue for the last 3 minutes of grilling pork. Turn occasionally until peppers and Halloumi are grilled. Serve drizzled with tzatziki or serve tzatziki on the side.
- Cooking Tip: If using wooden skewers, soak in water to prevent burning. All barbecues are different so use this timing as a guide only and check for doneness.