Pork Souvlaki with Halloumi Pepper Skewers
Prep Time
15 minutes
Cook Time
2 hours, or overnight
Yields
4
Nutritional Info
Calories233 kcal
Protein34 g
Fat7 g
Carbohydrate8 g
Fibre1.6 g
Sodium578 mg
Calcium171 mg
Source: Dairy Farmers of Canada- 2018 Milk Calendar

Ingredients

Pork

1pork tenderloin, about 1 lb (500 g)
1/4 cup(60 ml)lemon juice
2large cloves garlic, minced
2 tsp(10 ml)dried organo leaves
freshly ground pepper
1/4 tsp(1 ml)salt
1orange 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
1clove garlic, minced
1/4 tsp(1 ml)salt
2 tbsp(30 ml)finely chopped mint (optional)

Halloumi & Red Pepper Skewers

2slices Canadian Halloumi, each 1/2 inch (1 cm) thick
1red pepper, cored, seeded and cut into bite-size pieces
8medium skewers

Directions

Pork

  1. 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

  1. 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

  1. 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

  1. 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.