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Serves
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Ingredients
For the Pork
  • 1.5 kg Pork Shoulder steaks, cut into 2cm chunks
  • 2 tsps Garlic Granules
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 2 tsps Smoked Paprika
  • 2 tsps Dried Oregano
  • 1 tsp Ground Coriander
  • ½ tsp Cinnamon
  • 1 tsp Dried Mint
  • 2 tbsps Olive Oil
For the Salad
  • 1 Green Pepper, de seeded and cut into rough chunks
  • 3 Large Vine Tomatoes, cut into rough chunks
  • 1 Cucumber, halved and deserved, cut into half moons
  • 100 g Kalamata Olives, halved
  • ½ Red Onion, thinly sliced
  • Handful of Mint, roughly chopped
  • Handful of Parsely, roughly chopped
  • 1 tsp Dried Oregano
  • ½ tsp Salt
  • 100 g Feta Cheese, cut into chunks
  • Juice of half a lemon
  • 4 tbsps Extra Virgin Olive Oil
Pork Kebabs & Greek Salad Pork Kebabs & Greek Salad

Pork Kebabs & Greek Salad

The perfect meal for a bbq! Real summer vibes going on with this one, marinated pork skewers with a tangy Greek salad is a mega combo. One for the weekend!

Prep 10 minutes
Total 4 hours
  1. In a large vessel, add the pork and all of the marinade ingredients, mix well ensuring every bit of the pork chunks are coated in the lovely spices. Set in the fridge for at least 2 hours or could he overnight.
  2. An hour before you want to make your kebabs, soak 8 - 10 skewers in water. Take out and dab with some kitchen roll to dry.
  3. Carefully skewer the pork chunks, depending of the size of them you may be able to fit 6 chunks or more on one. Do this until you made all of the kebabs.
  4. Set a griddle pan on a medium heat.
  5. When smoking, brush each kebab with a little more oil and carefully place them down in the pan. You will have to do this in batches - I like to do 3 at a time. Cook for 5mins on one side then turn and brush with some more oil and cook for another 4mins, keep turning and brushing with a little oil so all sides get charred up nicely but aren’t sticking to the pan. Go with the next batch until all kebabs are cooked. Place the cooked ones in a warm oven whilst you cook the rest. (Alternatively you can totally do these on the bbq!)
  6. Whilst the pork is cooking you can make the salad; begin by placing the red onions, tomatoes and cucumber in a bowl and sprinkle with the salt - this will help sweeten the veggies. After 5 mins add in the rest of the chopped ingredients and the dried oregano. Toss to mix well.
  7. In a small bowl, whisk together the Extra Virgin Olive Oil and lemon juice. Drizzle this over the salad when you are just about to serve.
  8. I personally serve this meal with the addition of chips, fried halloumi and some flat breads or wraps. A real taste of summer!
Pork Kebabs & Greek Salad Pork Kebabs & Greek Salad

Pork Kebabs & Greek Salad

The perfect meal for a bbq! Real summer vibes going on with this one, marinated pork skewers with a tangy Greek salad is a mega combo. One for the weekend!

favorite
print
rate
Prep 10 minutes
Total 4 hours
Serves
US | Metric
Ingredients
For the Pork
  • 1.5 kg Pork Shoulder steaks, cut into 2cm chunks
  • 2 tsps Garlic Granules
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 2 tsps Smoked Paprika
  • 2 tsps Dried Oregano
  • 1 tsp Ground Coriander
  • ½ tsp Cinnamon
  • 1 tsp Dried Mint
  • 2 tbsps Olive Oil
For the Salad
  • 1 Green Pepper, de seeded and cut into rough chunks
  • 3 Large Vine Tomatoes, cut into rough chunks
  • 1 Cucumber, halved and deserved, cut into half moons
  • 100 g Kalamata Olives, halved
  • ½ Red Onion, thinly sliced
  • Handful of Mint, roughly chopped
  • Handful of Parsely, roughly chopped
  • 1 tsp Dried Oregano
  • ½ tsp Salt
  • 100 g Feta Cheese, cut into chunks
  • Juice of half a lemon
  • 4 tbsps Extra Virgin Olive Oil

  1. In a large vessel, add the pork and all of the marinade ingredients, mix well ensuring every bit of the pork chunks are coated in the lovely spices. Set in the fridge for at least 2 hours or could he overnight.
  2. An hour before you want to make your kebabs, soak 8 - 10 skewers in water. Take out and dab with some kitchen roll to dry.
  3. Carefully skewer the pork chunks, depending of the size of them you may be able to fit 6 chunks or more on one. Do this until you made all of the kebabs.
  4. Set a griddle pan on a medium heat.
  5. When smoking, brush each kebab with a little more oil and carefully place them down in the pan. You will have to do this in batches - I like to do 3 at a time. Cook for 5mins on one side then turn and brush with some more oil and cook for another 4mins, keep turning and brushing with a little oil so all sides get charred up nicely but aren’t sticking to the pan. Go with the next batch until all kebabs are cooked. Place the cooked ones in a warm oven whilst you cook the rest. (Alternatively you can totally do these on the bbq!)
  6. Whilst the pork is cooking you can make the salad; begin by placing the red onions, tomatoes and cucumber in a bowl and sprinkle with the salt - this will help sweeten the veggies. After 5 mins add in the rest of the chopped ingredients and the dried oregano. Toss to mix well.
  7. In a small bowl, whisk together the Extra Virgin Olive Oil and lemon juice. Drizzle this over the salad when you are just about to serve.
  8. I personally serve this meal with the addition of chips, fried halloumi and some flat breads or wraps. A real taste of summer!