Pork souvlaki with feta salad

Name: Pork souvlaki with feta salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 4 British pork shoulder steaks, trimmed of excess fat and cut into 3cm chunks; 1 red onion, quartered and cut into 3cm chunks; 1 red pepper, cut into 3cm chunks; 20 g pack Bart Smokehouse Barbecue Mediterranean Rub; 2 tbsp olive oil; 2 garlic clove, crushed; 4 tomatoes, chopped; ½ cucumber, chopped; 250 g cooked beetroot, chopped; 2 little gem lettuce, chopped; 2 salad onions, finely chopped; 1 lemon, juiced; 50 g feta cheese, roughly crumbled

A vibrant and fresh dish that's perfect for summer. The smokey richness of the pork complements the light and vibrant feta salad perfectly.

5 out of 5 stars(1) Rate this recipe

Gluten freeHealthy

Serves4
CourseMain meal
Prepare30 mins
Cook30 mins
Total time1 hr
Plusmarinating

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Ingredients

4 British pork shoulder steaks, trimmed of excess fat and cut into 3cm chunks
1 red onion, quartered and cut into 3cm chunks
1 red pepper, cut into 3cm chunks
20g pack Bart Smokehouse Barbecue Mediterranean Rub
2 tbsp olive oil
2 garlic clove, crushed
4 tomatoes, chopped
½ cucumber, chopped
250g cooked beetroot, chopped
2 little gem lettuce, chopped
2 salad onions, finely chopped
1 lemon, juiced
50g feta cheese, roughly crumbled

Method

Soak 8 wooden skewers in cold water for 30 minutes. Place the chunks of pork, onion and pepper in the marinade bag from the pack of Mediterranean rub. Sprinkle over the rub, add 1 tbsp oil and the garlic, then season. Shake the bag to coat everything, then marinate in the fridge for 30 minutes, or up to 3-4 hours. Discard the marinade and bag after removing the meat for cooking.
Preheat the oven to 200 degrees C, gas mark 6. Thread the meat onto the skewers, interweaving with the onion and pepper. Cook on a hot griddle pan or barbecue for 10-12 minutes, turning every 2-3 minutes, until charred all over, then transfer to a foil-lined oven tray and roast for another 10-15 minutes, ensuring the pork is cooked thoroughly until there is no pink meat and the juices run clear.
Meanwhile, toss the tomatoes, cucumber, beetroot, lettuce, salad onions, lemon juice and remaining 1 tbsp oil in a large bowl. Season, then scatter with the feta. Serve the souvlaki and salad with flatbread, if liked.