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Pork Souvlaki


This recipe is easy enough to make on a work night. While the pork is marinating, you can prep the vegetables and make a rice to serve with this. This recipe works well with either an indoor or outdoor grill.

To compliment this dish, I made an Indian Style Rice Pilaf.

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  • 1 pork tenderloin, cut into cubes
  • Olive oil (enough to coat the bottom of a dish)
  • 1 to 2 cloves garlic (puree the garlic on a microplane)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • Zest and juice of 1 lemon
  • Sea salt & fresh ground pepper
  • For the veggies:
  • 1 to 2 bell peppers, chunky cuts
  • 1 large onion, chunky cuts
  • 6 to 8 large cremini or button mushrooms


Servings 4
Preparation time 5mins
Cooking time 65mins
Adapted from


Step 1


Season the pork with salt & pepper.

Whisk the herbs (you can use fresh herbs, but dried are fine with marinades), lemon zest, lemon juice and garlic.

Coat the pork with the marinade, and let it sit for at least 30 minutes (note: acidic marinades shouldn't be left overnight, because it can actually begin to cook the meat).

In a large bowl, coat the vegetables with a little bit of olive oil.

I like to make skewers with the pork, by itself and the vegetables separately because they cook at different times. I cook the pork to about 135°F.

Serve with rice (see my Fragrant Indian Pilaf recipe)

Tip from Thibeault's Table Blog: Cut up the green pepper and onions and parboil for about 60 seconds and then toss in cold water to stop the cooking. This will soften the vegetables making it easier for the skewers to go through them.

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