Souvlaki with Greek-Style Couscous Salad & Cucumber Mint Yoghurt
A delicious Greek-inspired pork kebab flavoured with garlic, oregano, lemon and warm spices served with a couscous salad and a refreshing cucumber-mint yoghurt. Perfect for al fresco dining or just as good cooked in a chargrill pan if the weather isn’t ideal.
Method
Place the pork in a large bowl, add all of the marinade ingredients and season well. Give everything a good mix to ensure the pork is evenly coated. Cover and leave to marinate in the fridge for at least an hour.
Meanwhile make the cucumber yoghurt: put the cucumber between two sheets of kitchen paper and squeeze out any excess water. Add to a bowl with the yoghurt, mint, garlic and a teaspoon of olive oil. Mix to combine and add lemon juice and seasoning to taste. Cover and chill until needed.
Prepare the couscous according to the packet instructions. Fluff with a fork and allow to cool. Toss through the onion, olives, cucumber, tomatoes and feta.
Remove the pork from the fridge and allow to return to room temperature. Pre-heat the barbecue or griddle pan over a medium-high heat. Thread the pork on to skewers. Cook for 12-14 minutes, turning occasionally, or until cooked through.
Serve the souvlaki with the couscous salad, cucumber-mint yoghurt and flatbreads on the side.
Ingredients
- For the Souvlaki
- 700g pork or chicken, cut into 2-3cm cubes
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- juice and zest of 1 lemon
- 1 tbsp dried oregano
- 1 tsp ground cumin
- ½ tsp sweet paprika
- ½ tsp chilli flakes (optional)
- For the Greek-Style Couscous Salad
- 1-2 packets Ainsley Sundried Tomato & Garlic Couscous
- ½ small red onion, finely sliced
- handful of black olives, pitted
- ½ cucumber, diced
- 6 cherry tomatoes, halved
- 100g feta, crumbled or diced
- For the Cucumber Mint Yoghurt
- ½ cucumber, grated, deseeded, grated
- 250g Greek yoghurt
- 1 tbsp finely chopped mint
- 1 clove of garlic
- 1 tsp olive oil
- ½ lemon, for squeezing
- sea salt & freshly ground black pepper